Shrimp Ragu
Description
Simply how good a pair is shrimp and tomato?
lemmuh
材料
（4 servings）
spaghetti
360 g
shrimp (peeled, deveined and minced)
1lb
celery stalk (minced)
3
shallot (minced)
2
grape tomato (sliced half)
1P (250-300g)
extra virgin olive oil
1/4 cup
garlic (minced)
3 cloves
white wine
1/2 cup
crushed red pepper
1/4 teaspoon
dried oregano
1 teaspoon
caper
2 tablespoons
fish sauce
2 tablespoons
kosher salt
to taste
fresh Italian parsley (roughly minced)
1/4 cup
作り方
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1
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You will need these...
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2
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Bring to a boil in a large pot of water. Add pasta and cook.
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3
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Tip: Pasta water is supposed to taste like the sea. (1-1.5%)
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4
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Reduce pasta cooking time by 1min so we FINISH it in the PAN
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5
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Oil in a large skillet over medium heat, add garlic.
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6
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Add celery, shallots, and salt, then cook 10 minutes.
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7
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Add shrimp and cook. Stir in wine, red pepper and cook 1 min
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8
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Add tomato, oregano, capers, fish sauce and salt.
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9
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Bring to simmer and cook it down until the sauce gets thick.
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10
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Add pasta and parsley into the skillet and toss well. Serve!
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11
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NOTE: This time I used fresh tomatoes (because I found one →
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12
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in our fridge. I used crushed tomato cans (400g) for sauce.
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13
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This is our favorite fish sauce. Adjust the sauce seasoning→
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14
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based on your fish sauce's saltiness!
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15
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If you transfer pasta immediately in the skillet →
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16
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Pasta has pasta water by itself, so it should work well.
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コツ・ポイント
While cooking down the tomato sauce, make sure to adjust the saltiness and finish cooking the pasta in a skillet!
このレシピの生い立ち
I learned an octopus ragu recipe, then I modified the original to our taste. Fish sauce is a secret seasoning :-)
つくれぽ みんなのつくりましたフォトレポート
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lemmuh
