The secret of this recipe is the perfect balance of tastes between the pesto with its rucola and pine-seeds and the shrimps sautéed in the frying pan.
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INGREDIENTS |
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Mafaldine La Collezione Barilla |
250 |
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g |
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Shrimp |
200 |
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g |
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Extra virgin olive oil |
150 |
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g |
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Rucola |
100 |
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g |
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Grated Parmigiano Reggiano cheese |
50 |
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g |
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Cherries tomato |
30 |
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g |
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Pine seeds |
20 |
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g |
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Shallot |
20 |
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g |
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Garlic |
1 |
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clove |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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To prepare the pesto blend together 150 g of oil, the rucola, the garlic, the pine-seeds and the Parmigiano Reggiano, adding salt and pepper. |
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| 2. |
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Chop the shallots and brown them in oil, mix them with the shrimps cut in half and cook for 4 minutes. Add the sliced cherry tomatoes, remove from the heat and mix everything with the pesto you prepared earlier. |
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| 3. |
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Cook the Mafaldine La Collezione Barilla in plenty of salted water, drain when 'al dente' and serve with the sauce. |
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CHEF'S NOTE |
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For a sharper taste, sautée the shrimps over a high flame with a drop of brandy. |
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This particularly aromatic and sumptuous recipe is pleasantly savoury and slightly spicy so it can be served with a cool, clean, white wine of the right strength such as Vermentino Sardo or Pigato Ligure. |
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