- 20 fresh gambas
- 5 cl Olive oil
- 25 cl of white wine
- 5 cl cognac or whiskey
- 200 gr pesto rosso Benso or Arrabiatta
- 4 shallots
- 500 gr fresh tagliatelle
Sauce with gambas heads
Heat the oil in a saucepan.
As soon as the oil starts to heat add the shells of prawns with the heads It is important to color well the shells and to crush the heads in order to give taste to the sauce.
Meanwhile, finely chop your shallots. Add them to the pan.
Stir until the shells of prawns soak up the aroma of the shallot.
Do not hesitate to crush the prawn heads to extract the taste. When the carcasses have come back with the shallot, add a little garlic.
Flambé with cognac or whiskey
Deglaze with white wine.
Now reduce the preparation. This process will bring an acid note to the sauce, which is really important to succeed. Pour the pesto rosso or Arrabiatta into the preparation.
Add a little water, at the level of the carapaces.
Cook for 30 minutes over low heat.
The sauce should simply simmer during cooking and not boil.
Check the seasoning and add a little salt and pepper to rectify, if necessary.
After these 30 minutes, the sauce is cooked.
All you have to do is pass it over to the Chinese or the colander
Dress on fresh tagliatelle and cooked prawns.