Pasta with Shrimp and Tobiko
Pasta and Pizza • European
Description
Pasta with Shrimp and Tobiko
Ingredients
- Tiger shrimp in brine 8 pieces
- Parsley 1 bunch
- Butter 2 tablespoons
- Masago (Capelin Roe) 4 tablespoons
- Olive Oil 2 tablespoons
- Garlic 5 cloves
- Salt to taste
- Ground Black Pepper to taste
- Spaghetti 5 oz
- Chili Flakes to taste
- Fresh basil leaves a pinch
- Dried Chamomile a pinch
- Dried Rosemary a pinch
Step-by-Step Guide
Step 1
Fill a large pot for pasta with water and place it on the heat. Add garlic, salt, and a tablespoon of olive oil to the water. Cook the pasta until al dente. Drain, reserving a cup of the pasta water.
Step 2
Peel the shrimp and remove the black veins with a light knife motion, then dry them on paper towels.
Step 3
Heat a skillet, add a tablespoon of butter and a tablespoon of olive oil, and sauté the shrimp. Add salt, pepper, chili flakes, and a small pinch each of basil, marjoram, and rosemary. Add finely chopped parsley.
Step 4
When the shrimp are ready, pour a third of a cup of the reserved pasta water into the skillet, increase the heat for three minutes, then turn off the heat and add the remaining butter to enrich the sauce.
Step 5
Remove the skillet from the heat, sprinkle with two tablespoons of tobiko, and mix.
Step 6
Plate the pasta, and sprinkle each serving with additional roe right on the plate.
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