Pasta con tartar de gamba
Serves 2
Directions
- 1Separate the heads and skins of the prawns, and reserve the bodies for later.
- 2In a frying pan with a little oil, add all the heads and skins.
- 3Mash well to release all the juice.
- 4Add a splash of white wine to deglaze, then add a little concentrated tomato and mix everything.
- 5Crush and strain the mixture well: from there will come THE sauce.
- 6Chop the bodies of the prawns with a knife to prepare the tartare.
- 7Dress with a little AOVE, lemon zest, salt and pepper.
- 8Cook the long pasta in salted water, leaving it 1-2 minutes below the cooking point. Keep a little of the cooking water.
- 9In a frying pan over medium-low heat, add the pasta, shrimp sauce and a few knobs of butter.
- 10Stir well, adding a little of the cooking water so that everything emulsifies and has a super creamy texture.
- 11Plate with the prawn tartare on top and a little more lemon zest.
Ingredients
- 12 Gambas
- Pasta larga
- 1 cucharada Concentrado de tomate
- 1 Lima o limón
- 4 daditos Mantequilla
- Aove
- Sal
- Pimienta
- opcional Cayena
- chorrito Vino blanco
Equipment
SarténCuchilloCacerola
Tips
- Separate the heads and skins of the prawns, and reserve the bodies for later.
- Cháfalas well so that they release all their juice.
- Keep a little of the cooking water.
- Garnish with a little more lemon zest.
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