Gamberoni Alla Busara Recipe
giant prawns | paprika | capers | marinara-brandy-cream sauce | spaghetti | extra-virgin olive oil | spicy peperoncino
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Ingredients
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Main Ingredients
Sauce Ingredients
Method
Preparation
- 1
Clean the Prawns
Rinse the giant prawns under cold water and remove the shells, leaving the tails intact. Devein them by making a shallow cut along the back and removing the dark vein.
- 2
Cook the Spaghetti
In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
Cooking the Sauce
- 3
Sauté the Prawns
In a large skillet, heat the extra-virgin olive oil over medium-high heat. Add the cleaned prawns and sauté for 2-3 minutes until they turn pink. Remove from the skillet and set aside.
- 4
Prepare the Sauce
In the same skillet, add paprika and capers, sautéing for 1 minute. Then add the marinara sauce and stir well. Pour in the brandy, letting it simmer for 2-3 minutes to reduce slightly.
- 5
Add Cream
Lower the heat and add the heavy cream to the skillet, stirring until the sauce is creamy and well combined. Season with spicy peperoncino flakes, salt, and black pepper to taste.
- 6
Combine Prawns and Spaghetti
Add the sautéed prawns back into the sauce, allowing them to heat through for another minute. Toss in the cooked spaghetti, adding reserved pasta water as needed to loosen the sauce.
Serving
- 7
Plate and Serve
Divide the Gamberoni Alla Busara into serving plates. Drizzle with a bit more extra-virgin olive oil and garnish with fresh parsley if desired. Enjoy hot!
