Pasta with shrimps, saffron and tomato sauce. I think this recipe was missing from Teti’s flakes. What do you think?
Did you know that seafood and fish should be eaten according to the seasons? Here in Greece there is a proverb saying “Everything in its time and mackerel in August.”, which means “All in good time”.
Lately intensive and extensive cultivation has changed the seasonality of any food, whether it comes from the sea or land. But why is this happening? Because humanity is used to have on its table whatever he wants, whenever he wants to. But that is not the case, it should not be.
Think of the simplest ingredient, the tomato. Unfortunately you can find tomatoes in the market in winter too. But it is not vivid, almost plastic. Its color does not dazzle you, and its taste is more indifferent than ever. While in the summer? The tomato is waiting for you in the food markets in order to grab it. Its aroma will seduce you before you even touch it. Do you want to talk about its taste? The language is too poor to describe it properly.
Eating seasonally has an immediate impact on our daily table, as the dining experience it is beyond any expectation. While the benefits are far greater, both for the environment and for our home budget.
But what about the fishes?
Seasonality of fish and seafood
Almost every fish has its season, fish such as dentex and perch are at their peak year round. The right season for eating each fish is the time when the development of a fish has been completed, there is plenty of food for it and is not a breeding season.
Tips for making the pasta with shrimps
I prefer to sauté the shrimps without removing their shells. Why? Because I believe that when sautéing the shrimps with the shells, the sauce has much more sea flavor. The truth is that the final dish is a little bit inconvenient to be eaten, since you have to remove the shells.
If you decide to leave the shells you have to sauté them for 1 minute for each side. If you remove the shell, reduce the time to half. Whatever the case do not forget to remove the vein from the shrimps.
Thus, tilt the head, straighten the shrimp’s body with your fingers, break the tail slightly and expose the vein. If you keep the shrimp’s body completely straight and break the tail then the vein will be exposed very easily. You can also use a toothpick in order to expose the vein.
Pasta with shrimps, saffron and tomato sauce
- Clean the shrimps well and remove the vein. Personally I prefer to leave the head and shell as they add flavor to the sauce.
- In a pan, over medium heat, add half the amount of olive oil. Sauté the shrimp until they for about 1 minute on each side. If you have removed the shell then sauté for 30 seconds on each side.
- Remove the shrimps from the pan and set aside.
- In a large pot, add 5 liters of water. When the water starts to boil add 2 tbsp salt and after a minute the pasta.
- Add the garlic, the pepper and the onion to the pan and sauté over medium heat for 3-4 minutes.
- In the glass of white wine dissolve the saffron.
- Add the wine to the pan and stir. Once the alcohol has evaporated, add the tomato sauce. Simmer for 10 minutes, until the sauce has thickened. If necessary, add 2-3 tablespoons of boiling water pasta.
- Add the pasta to the sauce one minute before they are ready. It is important to add the pasta in the sauce in order to absorb more flavor.
- Remove from the heat, add the shrimp and pasta to the pan. Stir.
- Serve with chopped fresh parsley and freshly ground pepper.
With or without the shells, this pasta recipe made with shrimps is a must try recipe. I prefer to sauté the shrimps with their shells as I believe that add more taste to the sauce. Even if it is a little bit inconvenient when eating the pasta. Just do not forget to remove the vines from the shrimps.
The pasta with the shrimps, as well as the recipe for baby octopus with pasta, are a perfect solution in order not to break your fast during Lent. I ‘ll be happy to hear from you, so please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!