What could be better than a dish that encapsulates the scents of the sea and the magic of the undergrowth, like paccheri with prawns and porcini? A true explosion of flavors and aromas that captivates at the first taste.
This recipe is born from the encounter of two worlds, sea and land, that seem almost to embrace harmoniously. The pasta holds an enveloping cream, while the prawns release all their sweetness and the porcini add an earthy and tasty note.
The choice of paccheri is not random. This shape, with its generous form and rough surface, is perfect for capturing every nuance of the sauce. Each bite is an explosion of flavor: the delicate taste of the prawns blends with the meaty texture of the porcini, while the cherry tomatoes add a lively and colorful note.
A perfect dish for a special dinner, when you want to impress your guests with something elegant yet simple to prepare. So, are you ready to taste this absolute delight?
Don’t miss these other delicious first courses:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 422.45 (Kcal)
- Carbohydrates 35.20 (g) of which sugars 4.70 (g)
- Proteins 29.46 (g)
- Fat 15.47 (g) of which saturated 1.91 (g)of which unsaturated 0.46 (g)
- Fibers 4.10 (g)
- Sodium 1,294.67 (mg)
Indicative values for a portion of 345 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Paccheri with Prawns and Porcini
- 14 oz paccheri
- 1.3 lbs prawns
- 10.5 oz porcini mushrooms
- 10 cherry tomatoes
- 1 clove garlic
- 1 bunch parsley
- 3 pinches salt
- 1/2 cup white wine
- 4 tbsps extra virgin olive oil
Preparation of Paccheri with Prawns and Porcini
Clean the prawns: cut off the head and use your hands to remove the legs and shell surrounding the body. Then remove the tail and the intestine by slicing the back with a small knife and pulling it out gently.
Rinse the prawns quickly under fresh water and pat them dry with a paper towel.Clean the porcini mushrooms as well, wiping them with a slightly damp cloth to remove the dirt. Then cut them into slices or cubes.
Wash the cherry tomatoes, dry them, and also cut them into cubes. Season with a pinch of salt.
In a pan, brown the garlic clove with three tablespoons of oil. Add the porcini and two pinches of salt. Cook over moderate heat for ten minutes and transfer them to a plate.
Now cook the prawns for a few minutes in the mushroom cooking base. Deglaze with white wine and mix with the mushrooms.
Also add the cherry tomatoes and continue cooking for another five minutes. Finally, sprinkle with part of the fresh parsley.
Meanwhile, cook the paccheri al dente, drain them (reserving a few ladles of cooking water) and place them in the pan with the prawn and porcini sauce.
Mix well and add the cooking water (it will help to form a nice thick cream), cooking over high heat.
Serve the pasta with prawns and porcini immediately, finishing with the remaining parsley and a drizzle of oil.
Storage of Paccheri with Prawns and Porcini
Paccheri with prawns and porcini can be stored for 1-2 days in the fridge, sealed in an airtight container.
Paccheri with prawns and porcini can be stored for 1-2 days in the fridge, sealed in an airtight container.
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FAQ
What mushrooms can I use instead of porcini?
You can use champignon or pleurotus mushrooms. Rehydrated dried mushrooms can also be a great alternative to intensify the flavor of the dish.
You can use champignon or pleurotus mushrooms. Rehydrated dried mushrooms can also be a great alternative to intensify the flavor of the dish.
Can I use frozen prawns?
Yes, you can use frozen prawns: fully defrost them and dry well before cooking. Fresh prawns, however, will give the dish a more intense and authentic flavor.
Yes, you can use frozen prawns: fully defrost them and dry well before cooking. Fresh prawns, however, will give the dish a more intense and authentic flavor.
Can I use another type of pasta instead of paccheri?
Of course. Other types of pasta like tagliatelle, linguine, or pappardelle also pair well with this sauce. However, paccheri, with their wide shape and rough surface, hold the sauce better, making the dish even creamier and tastier.
Of course. Other types of pasta like tagliatelle, linguine, or pappardelle also pair well with this sauce. However, paccheri, with their wide shape and rough surface, hold the sauce better, making the dish even creamier and tastier.
