Spaghetti with Shrimp and Pistachios

Ingredients

• Spaghetti 20 oz
• Pistachios 0 oz
• Garlic 4 cloves
• Mild Chili Spice 1 piece
• Shrimp 20 oz
• Dry White Wine 5 fl oz
• Parsley 0 oz
• Olive Oil 5 fl oz
• Celery salt 1 stalk
• Carrot 1 piece
• Onion 1 head
• Clove 1 piece
• Butter 0 oz
• Passata Tomato Sauce 0 oz
• Wheat Flour 0 oz
• Salt to taste

Step-by-Step Guide

Step 1

Boil the shrimp in lightly salted water until cooked, peel them and set aside. Place the shells in a small pot, add olive oil, and sauté together with finely chopped onion, carrot, and celery for 5 minutes. Add coarsely chopped garlic and tomato paste, and sauté for another minute. Pour in dry white wine, reduce it almost completely, then add 1 liter of water or chicken broth, cloves, a pinch of salt, and simmer for about 20 minutes, then strain.

Step 2

Mix about a third of this liquid with 3 liters of water, add salt, bring to a boil, and cook the spaghetti in this liquid.

Step 3

In a large saucepan, melt the butter and sauté the flour in it. Add the remaining shrimp broth and cook, stirring, until the sauce thickens.

Step 4

In a saucepan, combine the spaghetti sauce, cooked shrimp, thinly sliced chili pepper, chopped pistachios, and minced herbs, heat for 1 minute, and serve.