Clean Monday’s shrimp pasta
Ingredients
- 250 grams pasta of your liking
- 20 shrimps cleaned
- 2 teaspoons of tahini
- broth from shrimp
- salt (preferably)
- pepper (preferably)
- shells and heads of 20 shrimps
- 1 onion (medium chopped)
- 1 small carrot (medium chopped)
- 1⁄2 leek (medium chopped)
- 1 clove of garlic (cut in slices)
- 1 teaspoon of tahini
- 1 shot of cognac
- 1 tablespoon of tomato paste
- 150 grams tomato sauce (passata)
- 500 grams cold water
- 1 stick of thyme or lemon thyme
- 2 laurel leaves
- coriander seeds (preferably)
Instructions
- In a pot, heated at medium heat, add tahini, a bit of water, the shells and the heads of the shrimps and sauté them, at medium heat, for 3-4 minutes, until golden.
- Add the vegetables, mix well and continue to sauté for 1-2 minutes.
- Add the tomato paste, heat him slightly, deglaze with the cognac and let the alcohol evaporate for 15 seconds.
- Add the water, tomato sauce, thyme, laurel leaves and the coriander seeds, mix and turn up the heat, so you can boil the broth.
- Once boiled, cook at low heat, for roughly 20-30 minutes.
- Sieve the broth and keep aside.
- Boil the pasta for as long as the package suggests.
- In a pan, at medium heat, add tahini, a bit of water, salt and pepper.
- Add the shrimps and sauté them for 1 minute, until golden.
- Next, add a bit from the water in which the pasta has been boiled, a bit from the broth of the shrimps and the boiled pasta.
- Mix well until the pasta has been glazed, adjust in flavors and finally, add 1 teaspoon of tahini and slightly mix.
- Serve immediately with a lot of pepper, drops from a fresh lemon and optionally, finely chopped parsley, basil or thyme.
For the broth/sauce
For the shrimp pasta
shrimp, pasta, Clean Monday, seafood