Bottarga with shrimp?
I'm making a pasta with garlic and shrimp for dinner tonight.probably something simple...parsley, maybe some chilies. I happen to have some bottarga in the fridge. Would you use it?
Depends on how salty it is, or just use it as a seasoning....will the garlic overpower it? Are you using lemon and white wine?
Ok, so I did this. Sautéed a LOT of garlic in olive oil for a minute or so. Added shrimp, sautéed until they started to curl. Added a handful of halved cherry tomatoes and some chopped parsley, salt and pepper. Cooked just a minute or two. Added drained pasta (used fresh linguine) and heated through. When in the bowl, sprinkled with grated bottarga. Delicious!