When I saw this on Magic Pasta, one of my favorite blogs, I felt like I had to make it. Magic Pasta is a fairly new blog focused on pastas and some other Italian dishes. His step by step instructions with pictures are easy to follow, and his tips are very useful. He doesn’t say it but I think he is a professional chef. Unfortunately it’s in Japanese, but at least you can see the pictures.
Since my husband doesn’t eat shrimp, I cooked it for dinner when he was out of town. The nearest grocery store didn’t carry head-on shrimp so I drove a bit further to a Korean grocery store (they always have a better seafood selection.) It’s a very simple pasta, but my first attempt didn’t go smoothly. I started cooking the pasta too early or started cooking the shrimp too late. I made it three days in row before I finally got the right timing. It was so good. I would have cooked it for a fourth day if I had shrimp left. Here is the translation of the recipe. You should visit his site and see his step by step pictures.
2. Devein the shrimp: Cut down the back of the shell with a knife to make it easier to access the vein. Use a small pick or your fingers to find the vein, and pull it out. Repeat in several other areas until vein has been removed.
3. Using a sharp paring knife, cut the bottom half of the shrimp in half horizontally, then cut through the head.
4. Add the olive oil, garlic and dried chilli pepper and cook over low to medium heat. Tilt the pan so that the oil covers the garlic and chilli pepper. When the garlic turn to light brown, take out the garlic and the chilli pepper.
5. Add the shrimp to the pan, cut side down, and cook over low heat for a few minutes. Turn it over and cook the shell side.
6. Add the white wine and cook another one minute and take out the shrimp. Continue cooking the wine until reduced in volume to about 1~2 teaspoonful. Turn off the heat and add the butter. Once the butter melts, deglaze the pan with the pasta cooking liquid (use a little shy of ¼ cup). Turn on the heat and add the pasta, shrimp, garlic, chilli pepper and spinach and cook for a couple of minutes until the spinach wilts.
This post is also available in: Japanese