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with asparagus risotto with lemon peel, grilled seabass with coriander and lime or steamed shellfish with white wine and parsley.

Spaghetti with shrimps, lemon and fennel

1 pack of spaghetti No6, whole-wheat
800 gr. shrimps
2 lemons
5-6 cloves of garlic
1 little bunch of fennel
ground pepper
sea salt
chili flakes
olive 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

Color:	White
Type:	Dry
Year:	2019
Alcohol:	13,5%
Origin:	Polydrosso, Parnassos
Variety:	Sauvignon Blanc
Aromas:	Lemon, lime, peach, pear, lemon flowers, grapefruit, unripe pineapple.
Bottle Size:	750ml
Barrique:	-
Serving temperature:	9°C
Aging:	3 years
Closure:	Cork
Organic:	No

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