Best Gamberetti Di Mare Recipes

SPAGHETTI CON GAMBERETTI (MADE SIMPLE)

Spaghetti Con Gamberetti (Made Simple) image

Make and share this Spaghetti Con Gamberetti (Made Simple) recipe from Food.com.

Provided by Happy Harry 2

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup olive oil
1 large white onion, peeled, and finely chopped
1 small apple, cored, peeled and thinly sliced (I like a tart apple)
1 tablespoon fresh parsley, finely chopped
1/2 lb small shrimp, peeled and deveined (I have used frozen)
1 teaspoon curry powder
3 tablespoons white wine (good stuff, please)
3/4 lb spaghetti

Steps:

In a large skillet over medium heat, heat olive oil.
Add the onion and apple and cook until apples just begin to soften.
Add parsley and cook for 1 minute.
Add shrimp and the curry, increasing the heat to medium high.
Cook just until the shrimp turn orange and opaque, 7 to 10 minutes. (If using frozen, cleaned shrimp, defrost, drain well, and heat until hot).
Meanwhile, in al large pot of boiling, salted water, cook the spaghetti until al dente, about 12 minutes.
Drain, combine with the shrimp mixture and serve immediately.

Nutrition Facts : Calories 656.6, Fat 29.4, SaturatedFat 4.2, Cholesterol 86.4, Sodium 91.7, Carbohydrate 72.4, Fiber 4.1, Sugar 6, Protein 23.2

GAMBERI IN PADELLA (GARLICKY PAN-ROASTED SHRIMP)

Gamberi in Padella (Garlicky Pan-Roasted Shrimp) image

Provided by Julia Della Croce

Categories Garlic Sauté Low/No Sugar Wheat/Gluten-Free Shrimp

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1/2 pound large shrimp, peeled
2 teaspoons sea salt
1/4 cup extra-virgin olive oil
2 large cloves garlic, finely chopped or passed through a garlic press
pinch of dried red-pepper flakes, or 1 or 2 whole dried peperoncini (hot peppers)
1/4 teaspoon salt, or to taste
2 tablespoons dry white wine
1 tablespoon chopped fresh Italian parsley

Steps:

Remove the dark intestinal veins from the shrimp. As you do, make each cut deep enough to butterfly the shrimp, so each can be opened flat like a book. Fill a bowl with ice water, add the sea salt and the butterflied shrimp, and let stand for 15 minutes to bring out some of the briny flavor of the shellfish. (Removing their shells robs the shrimp of some of their natural flavor.) Drain and dry thoroughly with a cotton kitchen towel.
In a large skillet over medium heat, warm the olive oil. Add the garlic and hot pepper and sauté gently until the garlic softens but is not browned, about 2 minutes. Add the shrimp, placing them opened flat on the bottom of the pan so they do not curl too much. Sauté, turning once, until they are opaque, about 2 minutes on each side. Add the wine, stir and cook for an additional 30 seconds to allow alcohol to evaporate. Remove and discard the whole peppers, if using. Sprinkle with parsley and serve immediately.

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