Serves 1
Directions
- 1Wash the cherry tomatoes and place them on a baking sheet.
- 2Peel the garlic.
- 3Place the garlic with the tomatoes on the baking sheet.
- 4Drizzle olive oil over the cherry tomatoes and garlic.
- 5Season with salt and pepper.
- 6Roast the cherry tomatoes and garlic for 20 minutes.
- 7Devein and peel the shrimp, then cut them to help them curl when cooked.
- 8Break stale French bread into pieces and place them in a blender.
- 9Add cayenne and fennel seeds to the bread in the blender.
- 10Blend the ingredients to make breadcrumbs.
- 11Melt butter in a pan.
- 12Add the breadcrumbs to the melted butter and toast until golden and crispy.
- 13Brush slices of French bread with butter.
- 14Toast the buttered French bread in a pan until golden.
- 15Sprinkle Parmesan cheese and Italian parsley on the toasted bread.
- 16Cut the toasted bread into halves.
- 17Melt butter in a pan for the sauce.
- 18Add corn to the melted butter.
- 19Add the roasted garlic to the pan.
- 20Add lobster paste or lobster bouillon to the pan.
- 21Add the roasted tomatoes to the pan.
- 22Squeeze lemon juice into the pan.
- 23Optional: Add a splash of cream to the sauce.
- 24Add cooked spaghetti to the sauce in the pan.
- 25Toss the spaghetti with the sauce until well coated.
- 26Cook the shrimp in a separate pan until opaque and lightly browned.
- 27Transfer the spaghetti to a serving bowl.
- 28Add the cooked shrimp on top of the spaghetti.
- 29Garnish with fresh Italian parsley.
- 30Sprinkle generous amounts of toasted breadcrumbs over the pasta.
- 31Serve the Spaghetti Portofino with the toasted French bread.
Ingredients
- Cherry Tomatoes
- Garlic
- Olive Oil
- Salt
- Pepper
- Deveined and peeled shrimp
- Stale French Bread
- Cayenne
- Fennel Seeds
- Butter
- Parmesan
- Italian Parsley
- Corn
- Lobster Paste or Lobster Bouillon
- Roasted Tomatoes
- Roasted Garlic
- Lemon Juice
- Cream
Equipment
KnifeSheet panBlenderPanTongsBowl
Tips
- The breadcrumbs are essential for this dish, elevating it to restaurant quality.
- Toast the breadcrumbs with butter.
- The sauce relies on the flavor of tomatoes, garlic, and lobster to carry its body.
- Do not skip the breadcrumbs step.
- You don't need much garlic unless you're a garlic lover.
- Cut the shrimp so it curls if you want, but it's unnecessary.
- Toasting the French bread for toast is unnecessary for this sauce as it is light and doesn't need to be soaked up by the bread.
- Always learn something from recreations, and incorporate elements into other dishes.
- Follow for more and comment on what should be made next!
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