Cooking time: 1 h 10′  Difficulty: easy   Calories: 652  


12 oz. (350 g) bavette (flat spaghetti) or fettucine

1  lb. (400 g) jumbo shrimp

2 1/2 oz. (70 g) celery, or about 2/3 cup chopped

3 oz. (85 g) carrots, or about 2/3 cup chopped

3 1/2 oz. (100 g) onion, or about 2/3 cup chopped

3 1/2 oz. (100 g) spring onion, or about 1 cup chopped

1 oz. (25 g) tomato paste, or about 1 1/2 tbsp

2 cloves garlic

3/4 cup plus 1 1/2 tbsp. (200 ml) dry Marsala wine

1/4 cup (60 ml) extra-virgin olive oil

4 1/2 cups (1 l) water

Salt and pepper to taste


Clean and shell the shrimp (reserving the shells) and cut shrimp into small pieces. Sauté the carrots, celery, and onion in a saucepan with half the oil and the 2 whole garlic cloves. After 5 minutes, add the shrimp shells and let them brown thoroughly. Then add the tomato paste and Marsala. Let all the liquid evaporate, then pour in the water.

Season the sauce with salt and pepper and let simmer for 30 minutes. Filter the sauce when it has cooked, and discard shrimp shells and solids. Sauté the spring onion in the rest of the oil. Add the shrimp and season with salt and pepper. Slowly add the filtered sauce and let it cook for a few minutes. Cook the pasta in a large pot of boiling salted water until al dante. Drain pasta and add it to the shrimp sauce. Cook pasta and sauce together for 1 minute, stirring well to combine. Serve.