Recipe courtesy of Michele Urvater

Fish Broth with Shrimp Filled Pasta

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  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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Shrimp Pasta Filling:

1 package wonton skins

6 ounces raw shrimp

1 scallion, chopped

1 tablespoon fresh dill weed

Salt and pepper

24 to 32 filled shrimp pasta (See above) 

1 cup canned plum tomatoes

2 tablespoons olive oil finely chopped with their juices

2 cloves garlic, finely minced Flat leaf parsley

1 whole red chili pepper 

Salt and freshly ground black pepper

1 1/2 quarts water

1 bottle clam juice


  1. Make a paste in the food processor of raw shrimp, scallion, dill, salt and pepper. Fill a wonton skin with 1/4 teaspoon of filling. Fold each square diagonally with the edges not quite meeting; seal edges with a little water. Bend the pasta around your finger and press one corner over the other so you have a shape with a tiny air hole in the middle and a peak of pasta turned up.
  2. Heat olive oil in a saucepan and saute the garlic and whole chili for a few seconds. Add water, clam juice and tomatoes; bring to a simmer and season with salt and pepper. When ready to eat, add the shrimp pasta and cook a few moments or cooked through. Garnish with whole leaves of flat leaf parsley.