Spaghetti with prawns and pistachios

Spaghetti with prawns and pistachios


Spaghetti 500g
Green pistachios 50g
Garlic 4 cloves
Chili Fresh 1 piece
Shrimp 500 g
Dry white wine 100ml
Parsley 20 g
Olive oil 100ml
1 stalk celery
Carrot 1 piece
Onion 1 clove
Carnation 1 piece
Butter 20 g
Tomato paste 20 g
Wheat flour 10 g
Salt to taste


1. Shrimp boil in lightly salted water until tender, remove the shells and set aside. Shells to put in a small saucepan, add the olive oil and fry with chopped onion, carrot and celery for five minutes. Add the garlic, coarsely chopped, tomato paste — and fry for another minute. Pour dry white wine, the wine is almost completely evaporated, pour a liter of water or chicken broth, cloves, a pinch of salt and cook for about twenty minutes, drain.
2. About a third of the liquid to mix with three liters of water, add salt, bring to a boil and boil the liquid in the spaghetti.
3. In a large skillet heat the butter and fry the flour, add the remains of shrimp broth and cook, stirring, until the sauce thickens.
4. Mix in a saucepan with spaghetti sauce, boiled shrimp, thinly sliced ​​chili peppers and chopped pistachios and chopped greens, warm up a minute and serve.

Spaghetti with prawns and pistachios

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