Back
Oil-Based Pasta with Tuna and Shrimp
Step 1 / 11
0% Complete
1x
Loop
1
Peel the shrimp, separating the meat from the shells and heads. Use the shells and heads to make the stock.
Ingredients for this step
Shrimp
200g (5 shrimp)
7:02
~5 min
Report
Play Video
Previous
Next
Steps
Ingredients
1
Peel the shrimp, separating the meat from the shells and heads. Use the shells and heads to make the stock.
Shrimp 200g (5 shrimp)
7:02
~5 min
2
Put olive oil in a pot, add the whole garlic clove, and heat over low heat.
7:08
~2 min
3
Once the garlic starts to release a faint aroma, add the shrimp shells and heads and sauté, crushing the heads as you go.
7:30
~5 min
4
When it smells fragrant and toasty, add water and simmer, crushing the shells, until the liquid reduces to about one-third.
7:45
~10 min
5
In a separate pan, add olive oil and garlic, and once it starts to bubble, add the eggplant and cook. Then add the zucchini.
8:06
~5 min
6
Add the shrimp meat and cherry tomatoes and sauté everything vigorously. Think of it as cooking off the fishy smell rather than cooking the shrimp through.
8:39
~3 min
7
Strain the reduced shrimp stock into the pan with the vegetables, pressing the shells firmly to extract every drop. Remove the shrimp meat for the moment so it doesn't overcook.
9:09
~3 min
8
Simmer until the stock and oil emulsify and thicken.
9:41
~5 min
9
Cut as much tuna as you need, season with salt, and taste. Chop it finely, add the fennel, and chop them together. Pack into a ring mold to shape.
9:50
~8 min
10
Once the sauce is no longer watery and has thickened, return the shrimp, add the cooked pasta, and toss thoroughly to coat.
10:56
~3 min
11
Plate, set the tuna tartare on top, drizzle with finishing olive oil, and serve.
11:24
~2 min
1
Step 1
Peel the shrimp, separating the meat from the shells and heads. Use the shells and heads to make the stock.
Shrimp
200g (5 shrimp)
2
Step 2
Put olive oil in a pot, add the whole garlic clove, and heat over low heat.
Garlic
1 clove
Extra virgin olive oil
to taste
3
Step 3
Once the garlic starts to release a faint aroma, add the shrimp shells and heads and sauté, crushing the heads as you go.
Shrimp
200g (5 shrimp)
4
Step 4
When it smells fragrant and toasty, add water and simmer, crushing the shells, until the liquid reduces to about one-third.
Water
to taste
5
Step 5
In a separate pan, add olive oil and garlic, and once it starts to bubble, add the eggplant and cook. Then add the zucchini.
Zucchini
to taste
Eggplant
to taste
Garlic
1 clove
Extra virgin olive oil
to taste
6
Step 6
Add the shrimp meat and cherry tomatoes and sauté everything vigorously. Think of it as cooking off the fishy smell rather than cooking the shrimp through.
Shrimp
200g (5 shrimp)
Cherry tomatoes (Datterini)
to taste
7
Step 7
Strain the reduced shrimp stock into the pan with the vegetables, pressing the shells firmly to extract every drop. Remove the shrimp meat for the moment so it doesn't overcook.
Shrimp
200g (5 shrimp)
9
Step 9
Cut as much tuna as you need, season with salt, and taste. Chop it finely, add the fennel, and chop them together. Pack into a ring mold to shape.
Tuna
to taste
Fennel
a pinch
Salt
to taste
10
Step 10
Once the sauce is no longer watery and has thickened, return the shrimp, add the cooked pasta, and toss thoroughly to coat.
Pasta
1 serving
Shrimp
200g (5 shrimp)
11
Step 11
Plate, set the tuna tartare on top, drizzle with finishing olive oil, and serve.
Tuna
to taste
Extra virgin olive oil
to taste
ADD NOTE
Add
TIMER
05
:
00
+10s
+30s
+1m
+5m
-10s
-30s
-1m
Clear
Start
Steps
Ingredients
Previous
Play Video
Next
Oil-Based Pasta with Tuna and Shrimp — cook along with the video