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It has moderate salmon color and delicate aromas of strawberry, pomegranate, sour cherry and blackcurrant, accompanied by notes of dough and butterscotch. Delicious mouth with medium body, crisp acidity, and slightly oily texture.
with shellfish, seafood risotto, or refreshing salads with fruits.
1 pack of spaghetti No6, whole-wheat800 gr. shrimps2 lemons5-6 cloves of garlic1 little bunch of fennelground peppersea saltchili flakesolive oil
Carefully peel and cut the shrimps’ heads. Place them in a pot with 300ml water and boil them, along with 3 cloves of garlic for 15 minutes. Then, filter the broth with a sieve, by pressing it well and keeping it warm.
At the same time, boil the spaghetti in salted water and cook them “al dente”. Take the lemon zest and chop the fennel.
In a large pan, pour 20 ml olive oil and the rest of the garlic. Once the olive oil is warm enough, remove the garlic and add the chili flakes.
Place the peeled, boiled shrimps in the hot pan and leave them for 1-2 minutes on each side. Season with salt and pepper, add a little fennel, a bit of lemon zest and pour in the lemon juice.
Remove the shrimps and in the same pan, place the spaghetti directly from the pot and increase the temperature. Add the broth you have prepared and mix well.
When the spaghetti have absorbed all the broth, sprinkle with fennel, pepper and the remaining zest. Serve the spaghetti with shrimp immediately.
Eva Monochari
Food Blogger
