Penne con Gamberi
Penne with Shrimp: simple, delicious, nutritious, with wild caught shrimp, grassfed butter, fresh oregano, a drizzle of organic olive oil and organic parmigiano reggiano.
Ingredients:
500g Afeltra Penne Rigate
350g wild shrimp / prawn, peeled
75g grassfed butter
3 tsp fresh oregano / 1.5 tsp dried
Frantoia Organic Sicilia IGP olive oil
Gennari Organic Parmigiano
Steps:
1. Bring water to a boil, salt well and cook pasta to al dente
2. At the same time, heat a pan to medium, melt the butter and add the oregano. Allow to infuse for 2 minutes.
3. Add the shrimp to the pan and toss the shrimp in the butter. Cook 2-4mins each side depending on how you gage it and remove from heat, they should turn pink on the exterior. Do not overcook the shrimp otherwise they will become tough.
4. When the pasta is done, drain but reserve 50ml of pasta water
5. Add the penne back to the pasta pot and add the shrimps with all the butter, add a little pasta water and stir gently, the butter should emulsify and form a creamy sauce for the pasta.
6. Plate and drizzle a little bit of olive oil on to taste, and top with some Parmigiano and freshly cracked black pepper.
Buon Appetito!
Ingredients:
500g Afeltra Penne Rigate
350g wild shrimp / prawn, peeled
75g grassfed butter
3 tsp fresh oregano / 1.5 tsp dried
Frantoia Organic Sicilia IGP olive oil
Gennari Organic Parmigiano
Steps:
1. Bring water to a boil, salt well and cook pasta to al dente
2. At the same time, heat a pan to medium, melt the butter and add the oregano. Allow to infuse for 2 minutes.
3. Add the shrimp to the pan and toss the shrimp in the butter. Cook 2-4mins each side depending on how you gage it and remove from heat, they should turn pink on the exterior. Do not overcook the shrimp otherwise they will become tough.
4. When the pasta is done, drain but reserve 50ml of pasta water
5. Add the penne back to the pasta pot and add the shrimps with all the butter, add a little pasta water and stir gently, the butter should emulsify and form a creamy sauce for the pasta.
6. Plate and drizzle a little bit of olive oil on to taste, and top with some Parmigiano and freshly cracked black pepper.
Buon Appetito!