The pasta with shrimp and dried peppers is a first course that smells of the sea and Abruzzo tradition.
The decisive taste of sweet dried peppers, typical of my region, perfectly marries the refined taste of shrimp, creating a rich and tasty sauce.
With fresh and genuine ingredients, you will bring to the table a refined and authentic dish!
Also try:
Orecchiette with shrimp and dried peppers
Read the article Dried Peppers of Abruzzo
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
Ingredients
- 7 oz pasta
- 7 oz shrimp
- 3 sweet dried peppers
- tbsps tomato sauce
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
Steps
To prepare the pasta with shrimp and dried peppers, wash the shrimp under running water, removing the head and shell.
Then remove the internal intestine: cut along the back of the shrimp with a knife and gently pull it out, trying not to break it. Place the shrimp meat in a colander to dry.
Clean the dried peppers with a damp cloth. Then remove the stalk and seeds, and cut them into strips or chop them with scissors.
In a pan, heat a dash of extra virgin olive oil with a garlic clove. Then add the dried peppers. Stir often to avoid burning the peppers.
Then add the tomato sauce and a splash of water to the peppers and continue to cook over low heat.
Finally, add the shrimp, season with salt and cook for a couple of minutes.
Cook the pasta in plenty of salted boiling water; once cooked, drain and add it to the pan with the sauce.
Allow it to blend over the heat for a few minutes. Serve at the table and enjoy your meal!
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