Casarecce with zucchini and shrimps
Taste of the sea, taste of salt, that you have inside the dish, that you have in your mouth. Maybe the song wasn't exactly like that, but let's just say that the adaptation fits like a glove. A first course with a really simple preparation and with equally easy ingredients, but with a great result. The sweetness of the zucchini, regulated by a very slight acidic note with a dash of vinegar, together with the freshness of the mint, binds in an extraordinary way with the flavor of the shrimps which, in fact, are often combined with this spring vegetable. A delicious recipe that is worth trying in this season where zucchini are tender and very sweet. Usually with this sauce I use long pasta, such as linguine, or tonnarelli, but I wanted to try casarecce. Farfalle or orecchiette also go well with this sauce, not to mention my favorites, shells, but in short, I can't always cook shells, so this time homemade zucchini and prawns. I also take 15 nice big prawns, so it becomes a sort of single dish, first and second course together! For the sauté, you need garlic, chili, parsley and cherry tomatoes.
Ingredients
180 gr of casarecce pasta15 large prawns2 zucchini10 cherry tomatoes1 clove of garlic1 chili pepper1/2 glass of white wineOil and parsley
Steps
I cut two zucchini into slices and sautéed them with a little oil in a pan, turning them every now and then. After 5 minutes I added a clove of garlic cut in half and a chili. Immediately afterwards I added the prawns as well. Some I shelled, others left whole, in any case I always keep the heads because they give even more flavor. I poured half a glass of white wine and let it evaporate over medium heat. At the end I added a dozen cherry tomatoes cut in half, removed the garlic and chili pepper from the sauce, left another two minutes on the heat and turned off. I boiled the pasta and seasoned everything with the addition of lots and lots of parsley!
The preparation is easy and also quite quick and in addition, as I told you, I love it as a main course, leaving a part of the prawns in the sauce and eating them after finishing the pasta!
Taste of the sea, taste of salt, that you have inside the dish, that you have in your mouth. Maybe the song wasn't exactly like that, but let's just say that the adaptation fits like a glove. A first course with a really simple preparation and with equally easy ingredients, but with a great result. The sweetness of the zucchini, regulated by a very slight acidic note with a dash of vinegar, together with the freshness of the mint, binds in an extraordinary way with the flavor of the shrimps which, in fact, are often combined with this spring vegetable. A delicious recipe that is worth trying in this season where zucchini are tender and very sweet. Usually with this sauce I use long pasta, such as linguine, or tonnarelli, but I wanted to try casarecce. Farfalle or orecchiette also go well with this sauce, not to mention my favorites, shells, but in short, I can't always cook shells, so this time homemade zucchini and prawns. I also take 15 nice big prawns, so it becomes a sort of single dish, first and second course together! For the sauté, you need garlic, chili, parsley and cherry tomatoes.
Ingredients
180 gr of casarecce pasta
15 large prawns
2 zucchini
10 cherry tomatoes
1 clove of garlic
1 chili pepper
1/2 glass of white wine
Oil and parsley
Steps
I cut two zucchini into slices and sautéed them with a little oil in a pan, turning them every now and then. After 5 minutes I added a clove of garlic cut in half and a chili. Immediately afterwards I added the prawns as well. Some I shelled, others left whole, in any case I always keep the heads because they give even more flavor. I poured half a glass of white wine and let it evaporate over medium heat. At the end I added a dozen cherry tomatoes cut in half, removed the garlic and chili pepper from the sauce, left another two minutes on the heat and turned off. I boiled the pasta and seasoned everything with the addition of lots and lots of parsley!
The preparation is easy and also quite quick and in addition, as I told you, I love it as a main course, leaving a part of the prawns in the sauce and eating them after finishing the pasta!
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