Linguine di Mare με γαρίδες Αργεντινής, γαρίδες U20, μύδια, φινόκιο και τοματίνια
Linguine di Mare with Argentinian shrimps, U2 shrimps, mussels, fennel and cherry tomatoes




Preparation / Cooking





For the shrimp stock

  • shrimp heads from a package of whole Argentinian shrimps 7 PORTIONS (500g)
  • 80 g celery
  • 1 clove of garlic
  • 200 g finely chopped dry onion
  • 200 g finely chopped carrot
  • 80 g olive oil
  • 2 tablespoons of tomato paste
  • 1 sprig of thyme
  • 1.200 g water
  • 150 g butter
  • 100 g cream

For the sauce

  • ½ package of whole Argentinian shrimps 7 PORTIONS (500g), cleaned
  • ½ package of 7 THALASSES shrimps U20 shrimp
  • ½ finocchio, finely chopped
  • 25 g olive oil
  • 1 clove of garlic, finely chopped
  • 30 g dry onion, finely chopped
  • 1 red chili finely chopped
  • 200 g canned tomatoes
  • 300 g shrimp stock
  • 6-7 basil leaves
  • ½ packet of 7 THALASSES mussels
  • 10 cherry tomatoes cut in half
  • salt and pepper


Defrost the shrimps in a strainer overnight.

In a saucepan, sauté the vegetables for the stock. Add the shrimp heads and add the water. Boil for 30-40 minutes. Beat with a stick blender and pass the mixture through a fine strainer. Return to the fire and dress with cream and butter.

Next, in a wide saucepan, sauté your chopped vegetables and seafood. Add the confit and shrimp stock and boil for 6-10 minutes. Boil your pasta in enough water with salt for 8 minutes. Incorporate the pasta and sauce and boil for another 2 minutes. Finally, add the basil and cherry tomatoes.

Serve on a large platter with fresh olive oil.

Chef Ikonomidis George & Sakkeliou Panagiotis
Bluefish Vouliagmeni

Created with
7 THALASSES Blanched peeled U20 shrimp
προβρασμένες αποφλοιωμένες
At all major supermarkets