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To prepare the fish stock: In a large pot, combine the shrimp shells, carrot, celery, onion, bay leaf, 1/2 teaspoon salt, and 4 cups of water. Bring to a boil, then reduce heat and simmer for 90 minutes. Strain the stock through a fine-mesh sieve, discarding the solids. You should have about 1 cup of fish stock. Set aside.

Prepare the flour mixture: In a shallow dish, combine 2 tablespoons all-purpose flour, 1/4 teaspoon dried oregano, 1/8 teaspoon black pepper, and 1/8 teaspoon crushed red pepper flakes. Add a pinch of salt. Mix well.

Prepare the egg mixture: In a separate shallow dish, crack the egg. Add 1/4 teaspoon black pepper, 1/4 teaspoon dried oregano, a pinch of salt, 1/8 teaspoon crushed red pepper flakes, and 2 tablespoons water. Whisk with a fork until well combined.

Coat the shrimp: Take each butterflied shrimp and first dredge it thoroughly in the seasoned flour mixture, shaking off any excess. Then, dip the flour-coated shrimp into the seasoned egg mixture, ensuring it's fully coated. Place the coated shrimp on a clean plate or tray.

Cook the shrimp: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 1 tablespoon of unsalted butter to the pan. Once the butter is melted and shimmering, add the coated shrimp in a single layer, working in batches if necessary to avoid overcrowding. Cook for 1-2 minutes per side, until lightly golden brown and cooked through. Remove the cooked shrimp from the pan and set aside on a platter.

Make the sauce: In the same skillet, add the remaining 3 tablespoons of unsalted butter. Once melted, sprinkle in the remaining 2 tablespoons of all-purpose flour. Whisk constantly for 1-2 minutes to create a light roux. Pour in the 1/2 cup dry white wine, whisking continuously to prevent lumps. Add the juice from the lemon. Strain the prepared 1 cup of fish stock into the pan, whisking until the sauce is smooth and slightly thickened. Bring the sauce to a gentle simmer.

Cook the spaghetti: While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the 10 ounces of spaghetti and cook according to package directions until al dente.

Combine shrimp and sauce: Once the spaghetti is almost ready, return the cooked shrimp to the sauce in the skillet. Stir in the 2 tablespoons of chopped fresh parsley. Gently toss to combine and heat the shrimp through.

Combine spaghetti with sauce: Using tongs, transfer the cooked spaghetti directly from the pot into the skillet with the shrimp and sauce. Toss everything together until the spaghetti is thoroughly coated with the sauce.

Serve immediately, garnished with additional fresh parsley if desired.


To prepare the fish stock: In a large pot, combine the shrimp shells, carrot, celery, onion, bay leaf, 1/2 teaspoon salt, and 4 cups of water. Bring to a boil, then reduce heat and simmer for 90 minutes. Strain the stock through a fine-mesh sieve, discarding the solids. You should have about 1 cup of fish stock. Set aside.

Prepare the flour mixture: In a shallow dish, combine 2 tablespoons all-purpose flour, 1/4 teaspoon dried oregano, 1/8 teaspoon black pepper, and 1/8 teaspoon crushed red pepper flakes. Add a pinch of salt. Mix well.

Prepare the egg mixture: In a separate shallow dish, crack the egg. Add 1/4 teaspoon black pepper, 1/4 teaspoon dried oregano, a pinch of salt, 1/8 teaspoon crushed red pepper flakes, and 2 tablespoons water. Whisk with a fork until well combined.

Coat the shrimp: Take each butterflied shrimp and first dredge it thoroughly in the seasoned flour mixture, shaking off any excess. Then, dip the flour-coated shrimp into the seasoned egg mixture, ensuring it's fully coated. Place the coated shrimp on a clean plate or tray.

Cook the shrimp: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 1 tablespoon of unsalted butter to the pan. Once the butter is melted and shimmering, add the coated shrimp in a single layer, working in batches if necessary to avoid overcrowding. Cook for 1-2 minutes per side, until lightly golden brown and cooked through. Remove the cooked shrimp from the pan and set aside on a platter.

Make the sauce: In the same skillet, add the remaining 3 tablespoons of unsalted butter. Once melted, sprinkle in the remaining 2 tablespoons of all-purpose flour. Whisk constantly for 1-2 minutes to create a light roux. Pour in the 1/2 cup dry white wine, whisking continuously to prevent lumps. Add the juice from the lemon. Strain the prepared 1 cup of fish stock into the pan, whisking until the sauce is smooth and slightly thickened. Bring the sauce to a gentle simmer.

Cook the spaghetti: While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the 10 ounces of spaghetti and cook according to package directions until al dente.

Combine shrimp and sauce: Once the spaghetti is almost ready, return the cooked shrimp to the sauce in the skillet. Stir in the 2 tablespoons of chopped fresh parsley. Gently toss to combine and heat the shrimp through.

Combine spaghetti with sauce: Using tongs, transfer the cooked spaghetti directly from the pot into the skillet with the shrimp and sauce. Toss everything together until the spaghetti is thoroughly coated with the sauce.

Serve immediately, garnished with additional fresh parsley if desired.
