Homemade Fat Spaghetti with Rock Shrimp (Scialatielli Ai Gamberetti)

Name: Homemade Fat Spaghetti with Rock Shrimp (Scialatielli Ai Gamberetti)
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters cake flour; 2 kilograms peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely shredded; 237 milliliters dry white wine; 2 eggs; 59 milliliters extra virgin olive oil; 2 bunches fresh basil, blanched, shocked and finely chopped to yield 1/4 cup; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 6 cloves garlic, thinly sliced; 4 garlic cloves, peeled and thinly sliced; 237 milliliters milk; 6 Tbsps extra-virgin olive oil; 1 Spanish onion, chopped in 1/4-inch dice; 1 bunch Italian parsley, finely chopped to yield 1/4 cup; 59 milliliters freshly grated pecorino; 1 teaspoon red chili flakes; 454 grams rock shrimp; 2 Tbsps salt; 4 servings Salt, to taste; 1 medium zucchini, cut into 1/4-inch thick half moons, to yield 1 cup

Homemade Fat Spaghetti with Rock Shrimp (Scialatielli Ai Gamberetti) might be just the main course you are searching for. One portion of this dish contains about 50g of protein, 45g of fat, and a total of 1121 calories. This recipe serves 4. From preparation to the plate, this recipe takes roughly 1 hour. It is a good option if you're following a pescatarian diet. If you have milk, salt, salt, and a few other ingredients on hand, you can make it. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert.

Instructions

For the Pasta: Make a well in the flour, crack the eggs into the center, pour the milk over and add the basil. Using a fork, stir the egg mixture slowly into the flour to form a wet dough.

Ingredients you will need

Basil

Dough

All Purpose Flour

Pasta

Egg

Milk

Add the grated cheese and, working now with your hands, bring the dough together and knead 8 to 10 minutes to form a smooth dough. Allow to rest 15 minutes, covered in plastic wrap. Set up a pasta rolling machine and cut off a piece of pasta dough the size of a tennis ball.

Ingredients you will need

Pasta Dough

Cheese

Dough

Pasta

Wrap

Equipment you will use

Plastic Wrap

Roll the pasta through the widest distance between the rollers, fold it by 3 and rerun it through the same setting. Repeat this 3 times, being careful to use very little flour, as it will dry the pasta out. Run the pasta through the next 2 levels on the pasta rollers.

Ingredients you will need

All Purpose Flour

Pasta

Roll

Lay the sheet of now rolled pasta onto a floured cutting board and cut, using a knife, into strips 1/4-inch wide.

Ingredients you will need

Pasta

Equipment you will use

Cutting Board

Knife

Lay the cut noodles on a kitchen towel and cover with another.

Ingredients you will need

Pasta

Equipment you will use

Kitchen Towels

Roll and cut all pasta the same way and set aside.

Ingredients you will need

Pasta

Roll

Bring 6 quarts of water to a boil and add 2 tablespoons salt. In a 12 to 14-inch saute pan, heat 6 tablespoons oil and garlic over medium heat for 6 to 8 minutes, until the garlic is light golden brown.

Ingredients you will need

Garlic

Water

Salt

Cooking Oil

Equipment you will use

Frying Pan

Add the zucchini pieces and cook 2 to 3 minutes, until just soft.

Ingredients you will need

Zucchini

Add the chili flakes, wine and tomato sauce, bring to a boil and cook 1 minute.

Ingredients you will need

Red Pepper Flakes

Tomato Sauce

Wine

Add the shrimp and remove from heat.

Ingredients you will need

Shrimp

Drop the pasta into the boiling water and cook 3 minutes, until tender, yet al dente.

Ingredients you will need

Pasta

Water

Drain and toss into the pan with shrimp and place the pan over high heat. Cook about 1 minute, until shrimp are just cooked through, and the pasta is coated with the sauce.

Ingredients you will need

Shrimp

Pasta

Sauce

Equipment you will use

Frying Pan

Add the parsley and toss through with 4 tablespoons oil, off the heat.

Ingredients you will need

Parsley

Cooking Oil

Pour into a heated bowl and serve with plenty of freshly grated black pepper.

Ingredients you will need

Black Pepper

Equipment you will use

Bowl

In a 3-quart saucepan, heat the olive oil over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

Ingredients you will need

Garlic

Onion

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

Ingredients you will need

Carrot

Thyme

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds one week in the refrigerator or up to 6 months in the freezer.

Ingredients you will need

Sauce

Tomato