Spaghetti ai Gamberetti Piccanti

Spaghetti with spicy shrimps

When should I make it?

Ideally, try to make this recipe with fresh (pealed) brown shrimps whenever you can get hold of them. They really have so much more flavour than most of the prawns that are available in most supermarkets year round. However, when you can't get hold of them small prawns can be used as a subsitute.

How long will it take?

The beauty of this dish is you get excellent results in no time at all! It should take no longer than 15 to 20 minutes in total!

What ingredients do I need?

 For about 4 people you will need:

• 350 - 400g fresh pealed and cooked Brown shrimps
• a good handfull of small cherry tomatoes
• 1 onion, finely chopped
• Fresh chilli to taste
• 400g of spaghetti
• Seasoning and herbs – Salt & Black Pepper, fresh basil / parsley
• Olive oil
• White wine (optional)
  

Can I use any alternatives if I can find certain ingredients?

1. Gently fry the chilli and chopped onion in olive oil until the onion is translucent. 
2. Meanwhile bring a pan of salted water to the boil and then add your pasta.
3. Add the shrimps and tomatoes (and dash of wine if using) to the onions. Depending on the size of the cherry tomatoes you may want to cut them in half or even quarter them if they are large enough. Let the sauce cook down for a few minutes.
4. Remove the pasta from the water it is cooked (al dente) making sure to retain some of the water used to cook the pasta and place the pasta into the pan with the shrimps.
5. Add some of the water used to cook the pasta and toss and coat well to bring the dish together.
   
6. Add herbs and seasoning to taste then serve.

How should I serve it?

Serve in bowls with a drizzle of good quality extra virgin olive oil. Do not add parmasan to this dish as cheese overpowers the flavour of the fish.

Are there any variations to this recipe that I could try?

Rather than using cherry tomatoes just so that they wilt, you could use a more traditional tomato sauce. You could also add a touch of cream. 

While I do not put garlic in the recipe above, you could of course make this dish with some garlic.

What are the origins of this recipe?

This dish (or a slight variation of it) will be served up and down the coast of Italy but perhaps more especially in the south of Italy.