イタリアンシェフが教える「スパゲッティー 海老のトマトソース」【イタリアンプロ養成講座 vol.181】

Prepare 3 large shrimp, preferably from Japan, or any good quality shrimp available.

Measure out 0.3g of saffron, noting its high cost.

Soak the saffron in hot water to rehydrate it, as soaking in cold water is not effective.

While the saffron is soaking, peel the shrimp shells.

Use a small pot or a non-stick pan to prepare the shrimp shells for broth.

Crush the shrimp shells to extract flavor, then add water to create a broth.

In a separate pan, heat olive oil and sauté minced garlic and anchovy until fragrant.

Add tomato sauce to the pan, approximately 1.5 ladles (about 100cc) based on the ladle size.

Add the shrimp broth and the soaked saffron to the sauce.

Cook the shrimp in the sauce for about 1.5 minutes until they are just cooked through.

Toss the cooked spaghetti in the sauce to combine everything together.

Equipment Needed

Spice Level:

Dietary

Allergens