I Cooked Pasta Like Risotto.. With Shrimp Broth!

This is what Italians actually make when the shrimp are fresh.Not fried. Not overcooked. Just real Mediterranean flavor, layered into a pasta dish that feels like summer by the sea.
We’re talking risotto-style spaghetti with giant shrimp, a homemade shrimp broth full of flavor, garlic-infused olive oil, and a kick of chili pepper.Simple ingredients, bold Italian taste. This is coastal comfort food, the way my nonna would do it (if she lived by the sea).
🍝 Ingredients (serves 4):
For the shrimp broth (essential!):• 12 prawn/shell-on shrimp heads & shells• 1 small onion, chopped• 1 carrot, chopped• 1 celery stalk, chopped• 1 tbsp olive oil (15 ml)• 2½ cups water (600 ml)• ½ cup white wine (120 ml)• Pinch of salt
For the pasta:• 12 jumbo shrimp (gamberoni), cleaned• 12 oz spaghetti (340 g)• 2 garlic cloves• 1 dried chili• 3 tbsp extra virgin olive oil (45 ml)• Salt to taste• Fresh parsley, chopped
Cook the shrimp shells, onion, carrot, and celery in olive oil until fragrant, then water and salt. Simmer 30–40 min. Strain. In another pan, sauté garlic in olive oil. Add shrimp, cook briefly, add white wine, reduce and remove.Toast pasta in the pan, then start risottando it,adding the hot shrimp broth one ladle at a time. Stir constantly until al dente. Add the shrimp back in.Garnish with fresh parsley and serve hot, glossy, and irresistible.
🇮🇹 This is the kind of Italian seafood pasta that tastes like vacation.It’s healthy, light, high-protein, and packed with Mediterranean ingredients.Perfect for a dinner party, romantic date night, or your next weeknight dinner idea.
📌 Save this shrimp pasta recipe if you love:• Mediterranean pasta recipes• Healthy Italian seafood dishes• Quick and easy gourmet dinners• Traditional risotto-style techniques• Fresh shrimp spaghetti with real flavor
❤️ And if you’ve never “risottato” your pasta before… this will blow your mind.
Buon appetito Sunshine ☀️

This is what Italians actually make when the shrimps are fresh. Linguin kun gambaroni. Start with fresh gambaroni. Don’t toss the head and the shells. Throw them in a pot with olive oil, garlic, and parsley salmon. Let it cook for a few minutes. After a few minutes, pepper and salt, hot water, and let it cook for 30 minutes. In the meantime, olive oil, garlic, and those beautiful shrimps. Flip once and a splash of white wine. Now cherry tomatoes in the same pan. Salt and pepper. Cook the pasta just for 5 minutes. The broth is ready. Filter it and let it finish cook with broth. Parsley at the end. My kid have fun. The sunshine.