Spaghetti Gamberetti

Ingredients for 2 servings:

• 225g spaghetti
• Salt water, strong
• 4 large prawns (king prawns, frozen or fresh)
• 1 bunch of parsley
• 2 cloves garlic
• 1 pepperoncini
• some olive oil
• 1 tsp instant chicken broth
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

super tasty, super quick, super easy

First, boil the pasta water. Meanwhile, prepare the shrimp: Rinse under running water, pat dry with a paper towel, and twist off the head if it’s still attached. Then remove the shell from the back, but leave the very last piece on; it looks better that way. If you see a black thread in the middle of the top of the back of the shrimp, make a cut just next to it with a sharp knife. Pull out the thread completely; this is the intestine and its contents. Peel two cloves of garlic and slice them very thinly, and cut the peperoncini into small rings. Wash the bunch of parsley under running water, shake dry again, pick off the leaves, and don’t chop them too finely. By now, the pasta water should be boiling. Add the spaghetti and cook al dente according to the package instructions. Meanwhile, heat at least 3 tablespoons of olive oil in a small pan over high heat. Brown the shrimp offal—heads, shells, and feet—without the intestines, of course. The color quickly changes from light gray to bright red, and the shrimp flavor migrates into the oil. After about two minutes, fish out the now intensely fragrant shells with a fork and discard. Now add the shrimp to the hot oil. Depending on their size, they need about 30 seconds to 1 minute on each side. You don’t want them to be overcooked, but rather nice and juicy and soft on the inside. Then remove the pan from the heat, fish out the shrimp, and halve each one lengthwise from top to bottom. The pasta should be ready by now. Drain into a colander, collect the cooking water, and briefly place it in the covered saucepan. Return the olive oil pan to the hot stovetop and carefully fry the garlic and peperoncini. As soon as the garlic begins to turn light brown, deglaze everything with a small ladleful of the pasta cooking water. Add a teaspoon of chicken stock, bring to a boil briefly, carefully add salt, and season with plenty of pepper. Now add the spaghetti and parsley and stir or toss everything well to evenly distribute the garlic, pepperoncini, and parsley. Arrange the shrimp on top of the spaghetti.