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Spaghetti with Frigitelli Peppers and Red Shrimps



  • 1 1/4 cups of frigitelli peppers (300 g)
  • 10 cherry tomatoes, chopped into small pieces
  • 1 clove of garlic, minced
  • 1/2 teaspoon of chili powder
  • 4 large red shrimps
  • Olive oil
  • Salt and pepper
  • 1/2 teaspoon of chopped parsley


  • In a skillet, sauté the minced garlic with chili powder in some olive oil.
  • Add the chopped frigitelli peppers and cook until they are soft.
  • Blanch the shrimp heads for 2 minutes, cool them in ice water, then blend them with a drizzle of olive oil and a pinch of salt. Strain this sauce and set it aside.
  • Cut the shrimp meat into small pieces.
  • Cook the spaghetti and drain it al dente.
  • Mix the spaghetti with the frigitelli sauce, add the cherry tomatoes, a tablespoon of shrimp head sauce, and a drizzle of olive oil.
  • Add the chopped shrimp meat, chopped parsley, and mix well.
  • Adjust the seasoning with salt and pepper.
  • Plate and serve hot.
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