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Chef Gianluca Deiana Abis: Spaghetti With Shrimp

Prep. time: 10 minutes

Cook Time: 15 minutes

Difficulty: 1 out of 5

Serve: 4


11 oz Spaghetti

1 lb Small Shrimp

1 Onion

2 Cloves garlic

1 Small Bunch Parsley

2 tbsp Breadcrumbs

1/4 cup Dry White Wine

1/4 tsp Nutmeg

6 tbsp Extra Virgin Olive Oil

Salt qb

Pepper qb


Peel the garlic and onion, rinse, dry and chop them finally. Rinse, dry and chop the parsley. Peel the shrimp, devein, rinse, dry, chop them or keep whole. In a large pan, heat the oil. Add the onion and garlic. Cook until the onion is just transparent and add the shrimp. Cook for a few minutes stir with a wooden spoon. Add the white wine and evaporate, on the high heat. Add the freshly grated nutmeg, season with salt and pepper. Cook for 5 minutes. Reduce heat. Add chopped parsley and mix well. Remove from heat and cover to keep warm. During this time, cook the spaghetti in boiling salted water until al dente. Toast the breadcrumbs and in nonstick pan. Drain the pasta and transfer to a serving dish. Pour the sauce over and toes well. Sprinkle with breadcrumbs and fresh ground Black pepper. Serve very hot.

Chef tips:

Shrimp cook really quickly, which is partially why they are so often over or undercooked. You can cook shrimp on a lower heat for a longer period of time, but for the best result, we like to sear or sauté shrimp on high heat. It gives them the best texture, juicy and tender, without any stringy chewiness.

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