Paccheri, prawns and tomatoes 

Paccheri with shrimp and cherry tomatoes are a tasty first course also suitable for holidays, which is made in a very short time and can be prepared with both fresh and frozen shrimps.

Ingredients

400 g paccheri

500 g shrimp (fresh or frozen already cleaned)

300 g peeled datterini tomatoes (with two tablespoons of their juice)

40 g extra virgin olive oil

2 garlic cloves

1/2 glass dry white wine

1 sprig parsley

1 pinch black pepper

salt to taste

Procedure

First take care of the shrimp: remove the head, remove the carapace and, with the help of a toothpick, remove the black casing which, in addition to being aesthetically ugly to see, makes the shrimp unpleasant to the taste. When you have finished cleaning them, rinse the shrimp under the jet of water and leave them aside momentarily. In a pan large enough to sauté the dough insert the oil and the two whole garlic cloves, as soon as they begin to brown add the shrimps, after less than a minute blend with white wine and let it evaporate. When the wine has evaporated, remove the shrimp from the pan using a slotted spoon and leave them aside, so that they do not overcook. In the pan with the sauce add the canned cherry tomatoes and a few tablespoons of their juice; If you prefer, you can use fresh cherry tomatoes that you will have the foresight to cut in two. Add salt, pepper and cook for five minutes, then add the previously removed shrimp and cook for another minute. Meanwhile, in plenty of salted water boil the paccheri, when cooked drain them remembering to leave a little pasta cooking water to stir the dish, pour the paccheri into the pan with the sauce, add a sprig of chopped parsley and the pasta cooking water and sauté it until it is tied with the sauce. Immediately serve the paccheri with shrimp and cherry tomatoes: you will realize how in no time you will have prepared an exquisite dish ready to taste.