Wide pasta with shrimps – Pappardelle al scampi

Ingredients for 2 servings:

• 120 g pappardelle
• 200 g water
• 5 g chicken broth
• 16 m.-sized shrimp(s), peeled, fresh or frozen, approx. 14 cm
• 4 small onions, red
• 3 garlic cloves
• 40 g carrot(s)
• 50 g sugar snap peas
• 2 Pepper, red, long, mild
• 1 small chili pepper(s), green
• 2 tbsp olive oil
• 30 g water (pasta water)
• 20 g tomato juice
• 4 tbsp fish stock, from the jar
• 1 pinch(s) pepper, red, dried, crushed, medium hot
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Spicy, colorful tagliatelle pasta in fish sauce. Recipe from Liguria, Italy.

Rinse the fresh and thawed shrimp and place them dry on kitchen paper. Trim both ends of the onions and garlic cloves, peel, and roughly chop. Wash the carrot, trim both ends, peel, and slice into approximately 3 mm thick slices using a corrugated grater. Wash the snow peas, trim both ends, and remove the strings on both sides. Halve larger pods crosswise, leaving smaller ones. Remove the stems from the red chili pepper, wash them, halve them lengthwise, remove the seeds and membranes, and cut the halves diagonally into approximately 1 cm wide pieces. Wash the small green chili, cut them crosswise into thin slices, leaving the seeds, and discarding the stem. Bring the water to a boil and dissolve the chicken stock in it. Break the noodles into approximately 6-8 cm long pieces and add to the boiling stock. Hang the shrimp in a sieve over the water and steam with the lid on until pink. Cook the noodles until al dente in 6-10 minutes. Strain and reserve the stock. Spread the noodles on a fresh tea towel. Prepare the sauce to deglaze the pan. Heat a wok or deep frying pan. Add the olive oil and heat until hot. Add the chopped onion, garlic, and chili and stir-fry for 30 seconds. Add the carrots and stir-fry for another 30 seconds. Add the peppers and snow peas and stir-fry for 1 minute. Sprinkle over the noodles, mix well, and fry for 2 minutes. Deglaze with the sauce and simmer for 2 minutes. Transfer the mixture to a serving dish, place the prawns on top, garnish, serve, and enjoy warm.