Spaghettoni Al Gamberi

Spaghettoni with king prawns (jumbo shrimp) and stracciatella di bufala Cool to know: You can turn this pasta dish into a risotto. We've tried it out at Ober Mamma and it's a hit. Plus, it's gluten-free.

By Big Mamma

Original recipe source

Cook time: 65 minutes

Servings: 4

Ingredients

• 8 raw king prawns
• 3 tablespoons olive oil
• 1 lime
• 1 pinch salt
• 1 pinch pepper
• 8 king prawn shells and heads
• 150 ml white wine
• 1 celery stalk
• 1 carrot
• 1 onion
• 1 teaspoon tomato purée
• 600 g spaghettoni
• 1 pinch salt
• 1 tablespoon olive oil
• 1 garlic clove
• 250 ml bisque
• 2.5 g saffron
• 600 g pasta
• 1 ladle bisque
• 1 dash olive oil
• 1 pinch salt
• 1 pinch pepper
• 1 pinch Espelette pepper
• 160 g stracciatella di bufala
• 2.5 g saffron
• 1 pinch Espelette pepper
• 1 pinch lime zest
• 1 pinch pepper
• 4 fennel sprigs

Instructions

1. Shell the king prawns (jumbo shrimp), reserving the shells and heads for the bisque. Cut each prawn into thirds, then place in a bowl with 1 tablespoon of the olive oil, 1 pinch of salt, 1 pinch of...
2. Make the bisque. Remove and discard the eyes from the prawn heads, then rinse the heads and shells in cold water. Cook them in a pan on a high heat for 5 minutes until they are pink all over and be...
3. Bring a large pan of salted water to the boil and cook the pasta, removing it from the heat 2 minutes before it is cooked al dente.
4. Meanwhile, in a frying pan (skillet), heat the remaining 1 tablespoon of olive oil over a high heat and fry the garlic for 2 minutes. Add half of the bisque, then reduce for 2 minutes and add half ...
5. Drain the pasta, add it to the pan and stir for 5 minutes. Add 1 ladle of the bisque and a little olive oil if the pasta becomes too dry. Season with salt, pepper and Espelette pepper.
6. Arrange the pasta in nests in the individual dishes and top with torn pieces of stracciatella di bufala. Sprinkle with the remaining saffron, Espelette pepper, lime zest and pepper. Scatter over th...