Spaghetti with Pecorino and Shrimp

Name: Spaghetti with Pecorino and Shrimp
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Cuisine: Italienische Küche
Ingredients: 90 g spaghetti; 40 g Pecorino Romano; 200 g shrimp with heads (size 16–21); 30 g unsalted butter; 3 tbsp extra virgin olive oil; 1 tbsp fresh chives; ½ tsp freshly ground black pepper; 20 g salt (plus a pinch)

10 min

Under an hour

Knuspr-Küche

Ingredients

Price per portion:€ 14.38

Ingredients

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Pasta 90 g Spaghetti

Pecorino 40 g Pecorino Romano

Shrimp 200 g Garnelen mit Kopf (Größe 16–21)

Unsalted Butter 30 g ungesalzene Butter

Extra virgin olive oil 3 EL Olivenöl extra nativ

Fresh chives 1 EL frischer Schnittlauch

Salt 20 g Salz (plus eine Prise)

You probably have at home

Ground black pepper ½ TL frisch gemahlener schwarzer Pfeffer

Preparation method

Cook the spaghetti al dente in at least 3 liters of boiling water with 20 g of salt. Drain the pasta, reserving about 80 ml of the pasta water.

Peel the shrimp, set aside the heads, and cut the shrimp meat into about 5 pieces.

Heat the olive oil in a pan over medium heat. Squeeze the shrimp heads into the oil and add the heads to the pan. Fry for about 1 minute. Then add the cut shrimp and fry for another minute, stirring frequently. Add a pinch of salt and most of the pepper. Pour in 40 ml of the reserved pasta water and mix everything well. Remove and discard the shrimp heads from the pan.