Ingredients
- 1 lb Prawns
- 1 small carrot
- 1 medium Zuchinni
- 2 garlic cloves
- 8 fresh champignon mushrooms
- 1 oz Ron or Tequila
- 4 strips Smoked bacon
- 2 branches Berdeo onions
- 1 pinch cumin
- 1 pinch tarragon
- salt and pepper fresh
- 2 tablespoons fish oil
- 1 tablespoon butter
- 1 tablespoon wheat flour
- 1 teaspoon Spanish smoked paprika
- 2 cup whole milk
- 1 Panamanian coriander stem
- 1 pinch oregano
- 500 gr Spaguetti
Lets go cook
MARINATED
Head off and clean the prawns, cut the tails in two and marinate them with salt, pepper, rum and paprika. 1 hour minimum.
BROTH
In one tablespoon of olive oil and two tablespoons of fish oil, brown the prawn heads until toasted to a deep caramel red. Add carrot and zuchinni cut into very fine julienne strips, sauté for 3 minutes. Add cumin, tarragon, curry, chopped coriander, oregano, salt and pepper. Add the butter and stir the bottom. Add two cups of water with the dissolved flour. Let it simmer for 10 minutes. Reserve. Take advantage and put the pasta to boil, so that it is ready when you finish the sauce.
In a 16-inch skillet, brown the chopped bacon, then add and sauté the prawn tails, on both sides, until cooked to your liking and set aside.
Continue with the mushrooms cut into half-centimetre slices until golden brown. Add the broth with everything and heads, and add the whole milk. Cook over low heat for 5 minutes to integrate the flavors. The sauce should not boil.
In the pan add the drained pasta, preferably just finished. Integrate with the sauce in an enveloping way, adding the prawn tails plus the chopped green onions, you do this with the heat to a minimum, and it should not take more than 30 seconds. The goal is to get everything wrapped in the sauce and serve in one sitting. This dish is not saved because it spoils!