This recipe is suggested for the people who can appreciate the taste of each ingredient.
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INGREDIENTS |
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Fusilli Barilla |
350 |
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g |
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Basilico Barilla |
200 |
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g |
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Shrimp |
150 |
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g |
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White button mushrooms |
100 |
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g |
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Sugar snap peas |
60 |
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g |
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Extra virgin olive oil |
2 |
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tablespoons |
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Red hot pepper |
1 |
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tip |
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Salt |
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to taste |
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PREPARATION |
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| 1. |
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Wash and then slice the mushrooms into thin slices. In a non-stick frying pan warm oil and sautee' the mushrooms, peas and a touch of salt. Let it cook for about ten minutes. |
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| 2. |
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Add shrimp, Basilico Barilla sauce and let it cook for a couple of minutes. |
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| 3. |
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Cook the Fusilli Barilla in plenty of salted water, drain it al dente, then add sauce. If you like sprinkle everything with some grated Parmigiano Reggiano cheese. |
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CHEF'S NOTE |
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Frozen shrimp and peas can be used instead of the fresh ones. Make sure to boil the peas together with the pasta. |
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For this flavourful dish we suggest a light, dry and a little tannic wine like a Chiaretto del Garda , or a Rosatello Toscano. |
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