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Bavette with Shrimp, Marsala, and Fresh Spring Onions Recipe

Bavette with Shrimp, Marsala, and Fresh Spring Onions Recipe

Bavette with Shrimp, Marsala, and Fresh Spring Onions Recipe

(bavette con gamberoni, marsala e cipollotti freschi)

Preparation time : 1 hour + 8 minutes cooking time

Ingredients for 4 servings

  • bavette or fettucine pasta 12 oz (350 g)
  • jumbo shrimp, shell-on 14 oz (400 g)
  • celery, chopped 2/3 cup (70 g)
  • carrots, chopped 2/3 cup (80 g)
  • onion, chopped 2/3 cup (100 g)
  • spring onion, finely chopped 1 cup (100 g)
  • tomato paste about 1 1/2 tbsp (25 g)
  • garlic 2 cloves
  • dry Marsala wine 3/4 cup + 2 tbsp (200 ml)
  • extra-virgin olive oil 1/4 cup (60 ml)
  • salt and pepper to taste

Method :

  1. Clean and shell the shrimp and cut them into small pieces. Chop the celery, carrots, and onion. Sauté them 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 41/4 cups (1 L) of water. Let the sauce simmer for 30 minutes and season with salt and pepper. Filter the sauce when it’s done.
  2. Finely chop the spring onion and sauté it 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.
  3. Boil the pasta in salted water until al dente. Add it to the shrimp sauce and cook it all together for a minute, stirring well to combine.

Chef’s tips

For a more intense flavor, you can use the shrimp heads in the sauce. Just crush them with a meat pounder and add them along with the shells. The same technique can be used for other crusta-ceans, like lobster or scampi.