Recipes Festive

Shrimp spaghetti by Argiro

Feel the freshness of the sea in your mouth! Lent with Pescanova!

60 min

For shrimp spaghetti: 

  • Remove the shell and the intestines from the shrimp. Leave aside some of the shrimp – heads.
  • With these heads and sells, we make a broth with vegetables to boost the shrimp taste in our spaghetti.
  • Heat olive oil in a deep pan.
  • Saute shrimps for 1 – 1/2′ until they are blushed.
  • Remove shrimps and cover them in another plate, to keep them warm.
  • In the same olive oil, sauté add onion and chopped fennel.
  • Keep sautéing your ingredients, but do not let onion change color.
  • Add chopped garlic, and cherry tomatoes, cut in half.
  • Sauté and mix for 1 – 2 minutes.
  • Add ouzo and keep mixing, until shrimp sauce is glazed.
  • Add grated tomatoes for and shrimp broth.
  • Boil this sauce for 10 minutes, on hot fire until this mix is sweet and soft.
  • Add salt and pepper.
  • At the same time, boil your spaghetti for 2 minutes less than the time that it is on its packaging.
  • While spaghetti is still hot, put them into the tomato sauce and boil it there for 1-2 minutes more.
  • Finally, add your marinated shrimps into the spaghetti.
  • Keep boiling for 1 -2 minutes. If needed, add 2 – 3 spoons of broth.
  • Pour olive oil on top and withdraw from the heat.
  • For your serving, sprinkle chopped parsley on top.

For shrimp broth: 

  • Use shells and heads from shrimps to cook an amazing broth.
  • In a small pan, add olive oil and sauté shrimp heads for 2′.
  • Add: 1/2 onion, 1/2 carrot, 1 garlic clove, 1/2 celery, 1 leek hull, 1 fennel hull, and sauté them all.
  • Add: 1/2 tbsp. tomato paste or 2 -3 cherry tomatoes and stir them for 1′.
  • Pour with a cognac shot.
  • Add 1/2 liter of hot water, some pepper, 1 bay leaf, thyme, and 2 – 3 parsley.
  • Boil this broth for 30′.


4 comensales 4 comensales 4 comensales 4 comensales
Recipe for 4 people


Ingredients for spaghetti:
1 package of Γάμπαρη Αργεντινής Pescanova
Γάμπαρη Αργεντινής




40 ml olive oil 
1/2 chopped onion
1/2 chopped fennel
1 chopped garlic clove
10 (300 γρ.) cherry tomatoes (cut in half)
300 γρ. grated tomato
1 tbsp. chopped parsley
50 ml ouzo
300 ml shrimp broth
Olive oil

Ingredients for shrimp broth:
Head and shells of shrimp
20 ml olive oil
1 piece of onion with its hull
1 garlic clove with its hull
1 piece of carrot with its hull
1 /2 celery
1/2 leaf of leek
1/4 fennel
3 cherry tomatoes
100 ml cognac or brandy
1/2 lt hot water
5-6 pepper grains
3-4 parsley
1 bay leaf