Buy all ingredients right below the recipe
INGREDIENTS
- 90 g dried spaghetti 10717
- 40 g finely grated aged pecorino
- 3 shrimp with heads, size 16–21
- 30 g cold butter
- 3 tablespoons olive oil
- 1 tablespoon finely chopped chives
- ½ teaspoon freshly ground pepper 10727
- 20 g salt and a pinch of salt
WINE PAIRING
- Pasta is best enjoyed with light, fresh wines. You can choose sparkling, white, or rosé.
METHOD
- 1Cook the pasta al dente in at least 3 liters of boiling water with 20 g of salt, drain it, and set aside 80 ml of the pasta water.
- 2Peel the shrimp, set the heads aside, and cut the shrimp into 5 pieces.
- 3Heat the oil in a pan over medium heat, squeeze the shrimp heads into it, and place them in the pan. Sauté for 1 minute. Add the chopped shrimp and sauté, stirring frequently, for 1 minute. Add a pinch of salt and most of the pepper, then pour in 40 ml of the pasta water. Mix. Remove and discard the shrimp heads.
- 4Add the cooked pasta, the remaining pasta water, cold butter cut into cubes, and pecorino. Stir until the butter melts. Add the remaining pepper and chives, and mix. Serve immediately.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef