Spaghetti with shrimp and mushrooms to reduce – 55000 Recipes. Passion for food


Spaghetti with shrimp and mushrooms

Sergi Arola offers this Mediterranean preparation with Gamba Natural Shrimp, a simple recipe with simple ingredients.

Chef: Sergi Arola

Although he may not like the label, he is the prototype of the chef-entrepreneur. Dedicated to his business, with more than 12 restaurants in 8 countries he is one of the great ambassadors of Spanish cuisine in the world.


  • 4 natural shrimps
  • CS smoked heads and dwellings *
  • Garrison
  • To reduce shrimp
  • Sawdust
  • 1 k. Shrimp Shrimp Natural
  • For smoked shrimp
  • 4 fried parsley leaves
  • Raw mushroom in CS sheets
  • 30cl. Brandy
  • 1 tablespoon sweet red pepper
  • Salt to taste
  • CS water
  • 1k. spaghetti
  • For spaghetti
  • CS olive oil
  • 4 dried tomato petals
  • Sol CS
  • 1l. Liquid cooking cream
  • Finely grated Parmesan CS


For smoked shrimp

  1. Smoke whole shrimp with heads and leave to cool. (They should not be cooked).
  2. Just 1 minute to leave the taste.
  3. Peel the shrimp from the shells and heads and keep the 2 parts.

To reduce shrimp

  1. Heat the oil in a saucepan.
  2. When you start smoking, add bodies and heads.
  3. Saute until it starts to stick, turn off the heat, still hot, add the brandy and red pepper.
  4. Let it simmer for 5 seconds and return to the heat.
  5. Add the cream and salt and reduce.
  6. Allow to cool with the same heads and strain, squeezing the heads a little.
  7. Reserve to warm up later.

For spaghetti

  1. Cook the spaghetti to the point and strain it, stretch it from the heat as if it were a leaf and leave it to cool so that when it cools down, they stick together.
  2. Mark the shrimp on the grill with salt and oil and place them on top of the spaghetti sheet and roll them in the form of cannelloni.


  1. Place the hot shrimp cream on the bottom of the plate and carefully pour the shrimp spaghetti wrap over it.
  2. Finish with sliced ​​mushrooms, grated parmesan and fried parsley leaves. To serve.

* CS enough quantity


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