CRAFTED TO BE SHARED

INGREDIENTS:

• 12 shrimp (prawns)
• 500g Mancini spaghetti
• 30ml extra virgin olive oil
• 30g carrot, finely diced
• 30g celery, finely diced
• 50g onion, finely diced 
• 20g tomato paste
• 1 medium fresh tomato, chopped
• 100ml dry white wine
• 2 sprigs fresh thyme
• 40g chives, finely chopped
• Zest of 1 lemon
• 10g salt
• 5g black pepper
• 100g butter
• 160g Virgilio Grana Padano cheese, finely grated 

INSTRUCTIONS:

Peel the shrimp, reserving the shells and heads. Finely dice the onion, celery, and carrot. Heat the olive oil in a saucepan over medium heat and sauté the vegetables until they begin to caramelize. Add the reserved shrimp shells and heads, stirring well, then add the chopped fresh tomato and tomato paste and cook for a few minutes. Deglaze with the white wine, add enough water to cover the ingredients, and simmer for about 30 minutes. Strain the mixture, reserving the shrimp stock. Meanwhile, bring a large pot of salted water to the boil and cook the Mancini spaghetti for 8 minutes. At the same time, sauté the peeled shrimp in a large frying pan, then add the prepared shrimp stock. Transfer the partially cooked spaghetti directly into the pan, toss everything together, and continue cooking for another 2 minutes, allowing the pasta to absorb the flavours of the sauce. Finish by adding the butter, thyme, chives, lemon zest, salt, and black pepper, mixing well before stirring in half of the grated Virgilio Grana Padano to emulsify and thicken the sauce. Serve immediately and finish with the remaining Grana Padano sprinkled over the top.