Ribbon Noodles with Shrimp in Tomato Cream Sauce

Steps

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1. 1
   Prepare the shrimp by peeling away the shells (starting from the back, which is already opened), setting the shells aside. Check that the shrimp meat is clean.
   ▶ ≈0:17
2. 2
   Bring a pot of salted water to a boil for the pasta.
   ▶ ≈1:44
3. 3
   Heat olive oil in a large high-sided pan and toast the reserved shrimp shells to infuse the oil with shrimp flavor. After a few minutes, remove and discard the shells.
   ▶ ≈1:50
4. 4
   Slice the garlic thinly and dice the onion into small pieces.
   ▶ ≈2:15
5. 5
   Add the sliced garlic to the hot flavored oil and let it start to color slightly, then add the diced onion to prevent the garlic from burning.
   ▶ ≈2:51
6. 6
   Peel, quarter lengthwise, and thinly slice the carrot. Add to the pan and season lightly with salt so the carrot cooks in its own juices.
   ▶ ≈3:27
7. 7
   Slice the spring onion into rings. Add the prepared shrimp to the vegetable mixture and sauté everything together gently to release all the aromas.
   ▶ ≈4:00
8. 8
   Season the shrimp lightly with salt, then add black pepper and chili flakes.
   ▶ ≈4:30
9. 9
   Add the canned diced tomatoes and heat briefly (keeping the shrimp and vegetables tender). At the same time, cook the ribbon noodles in boiling salted water until al dente.
   ▶ ≈4:40
10. 10
    Chop some parsley. Drain the cooked pasta (keeping some water on it) and add it directly to the tomato-shrimp sauce so the starch helps thicken the sauce.
    ▶ ≈5:02
11. 11
    Stir in a small splash of heavy cream and add the Mediterranean seasoning to elevate the flavor, then toss everything together.
    ▶ ≈5:32
12. 12
    Plate in pre-warmed bowls and garnish with fresh parsley before serving.
    ▶ ≈5:55