Cavatelli with grilled shrimp and scallops in tomato sauce
The recipe of cavatelli shrimp and scallops is a first course based on fresh and good fish. An easy, fast recipe that satisfies any palate in a pleasant way! As for cavatelli, you can prepare them at home (even in advance) or buy them at the supermarket. The sauce absorbs all the flavor of the sea and the result is fantastic. I don't know if you've ever tried them, but I know of people who take away the best part, the one that gives the flavor: the head of the shrimps. Do not remove it, leave it in the sauce. 😉
Cavatelli with king prawns, scallops and cherry tomatoes are an excellent and quick first course with a delicate and very fragrant taste. In summer I prepare them often because they are really good. Light and fast, this dish can be proposed for a summer dinner. Here is the recipe...
Ingredients
200 g of cavatelli 3 tablespoons of extra virgin olive oil 1 clove of garlic 20 fresh prawns12 scallopswhite wineparsley to taste250 g cherry tomatoes2/3 tablespoons of tomato pureesalt and pepper
Preparation
Cook the pasta al dente in salted water following the instructions on the package. Drain and set aside. Remove the scallops from the shell and after washing them dab them in order to eliminate as much water as possible. To prepare the grilled prawns first rinse them under water for a few seconds, being careful not to break them, they must remain whole, then transfer them to a colander and let them drain. Heat the oil in a large pan or pan over high heat. When it is hot, add the scallops and prawns in the pan spaced apart. Cook for 2 minutes per side without touching them until they are evenly browned. Remove from the pan and set aside. Using the same pan, lower the heat to a minimum, add the butter and garlic and fry for only 10 seconds before adding the tomatoes. At this point raise the heat and add the white wine. Let it boil for about 30 seconds, stirring often and season with salt and pepper. Add the parsley and finally the pasta, leaving it to stir well to make it flavor at the right point. Finally, add the scallops and prawns, turn for a few seconds then serve.
The recipe of cavatelli shrimp and scallops is a first course based on fresh and good fish. An easy, fast recipe that satisfies any palate in a pleasant way! As for cavatelli, you can prepare them at home (even in advance) or buy them at the supermarket. The sauce absorbs all the flavor of the sea and the result is fantastic. I don't know if you've ever tried them, but I know of people who take away the best part, the one that gives the flavor: the head of the shrimps. Do not remove it, leave it in the sauce. 😉
Cavatelli with king prawns, scallops and cherry tomatoes are an excellent and quick first course with a delicate and very fragrant taste. In summer I prepare them often because they are really good. Light and fast, this dish can be proposed for a summer dinner. Here is the recipe...
Ingredients
200 g of cavatelli
3 tablespoons of extra virgin olive oil
1 clove of garlic
20 fresh prawns
12 scallops
white wine
parsley to taste
250 g cherry tomatoes
2/3 tablespoons of tomato puree
salt and pepper
Preparation
Cook the pasta al dente in salted water following the instructions on the package. Drain and set aside. Remove the scallops from the shell and after washing them dab them in order to eliminate as much water as possible. To prepare the grilled prawns first rinse them under water for a few seconds, being careful not to break them, they must remain whole, then transfer them to a colander and let them drain. Heat the oil in a large pan or pan over high heat. When it is hot, add the scallops and prawns in the pan spaced apart. Cook for 2 minutes per side without touching them until they are evenly browned. Remove from the pan and set aside. Using the same pan, lower the heat to a minimum, add the butter and garlic and fry for only 10 seconds before adding the tomatoes. At this point raise the heat and add the white wine. Let it boil for about 30 seconds, stirring often and season with salt and pepper. Add the parsley and finally the pasta, leaving it to stir well to make it flavor at the right point. Finally, add the scallops and prawns, turn for a few seconds then serve.
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