Pasta con tartar de gamba

Serves 2
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Directions

  1. 1Separate the heads and skins of the prawns, and reserve the bodies for later.
  2. 2In a frying pan with a little oil, add all the heads and skins.
  3. 3Mash well to release all the juice.
  4. 4Add a splash of white wine to deglaze, then add a little concentrated tomato and mix everything.
  5. 5Crush and strain the mixture well: from there will come THE sauce.
  6. 6Chop the bodies of the prawns with a knife to prepare the tartare.
  7. 7Dress with a little AOVE, lemon zest, salt and pepper.
  8. 8Cook the long pasta in salted water, leaving it 1-2 minutes below the cooking point. Keep a little of the cooking water.
  9. 9In a frying pan over medium-low heat, add the pasta, shrimp sauce and a few knobs of butter.
  10. 10Stir well, adding a little of the cooking water so that everything emulsifies and has a super creamy texture.
  11. 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.