Spaghetti with Shrimp in Whiskey
Delicious recipe for hot days or to impress your partner.
Reviewed by Editorial Team of Kiwilimón
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1 comentarios
Ingredients
6
Servings
- vegetable oil
- 1 liter water
- 1/2 kilos tomato
- 1 onion, small
- 200 grams spaghetti
- 600 grams shrimp, with head
- 1 tablespoon whiskey
- salt, to taste
- ground black peppers, to taste
- 5 leaves parsley
Preparation
50 mins
20 mins
Medium
- Bring water to a boil with a tablespoon of oil and a pinch of salt.
- Cook the spaghetti in the water from step 1 for 7 to 10 minutes or until it is al dente.
- Once the pasta is cooked, drain and set aside.
- Finely chop the onion and tomato and set aside.
- Clean the shrimp. To clean them, remove the head and shell, make a shallow cut on the top or back of the shrimp, remove the intestine, and wash. Store the heads and shells along with the shrimp in the refrigerator until use.
- To prepare the tomato sauce, preheat a pan with a drizzle of oil.
- Once the oil is hot, add the onion and sauté until it becomes translucent.
- Add the tomato to the sautéed onion and cook for 5 minutes.
- Add the heads and shells of the shrimp to the tomato sauce; if the mixture is too dry, add a little water.
- Season the sauce with salt and pepper to taste and let it cook for 5 more minutes. Set aside.
- In another pan with a tablespoon of hot oil, add the shrimp.
- Season the shrimp with salt and pepper to taste and cook for 3 minutes.
- Add the whiskey to the pan and stir vigorously to flambé the shrimp.
- Let cook for 3 more minutes or until the shrimp are well cooked. Set aside.
- Serve a generous amount of pasta on a plate, place the tomato sauce on top, and then the shrimp.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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