Shrimp and friarielli pasta, specifically fresh tonnarelli. In our culinary tradition, pasta becomes like a ritual: gathering with family. Even though pasta used to be homemade, today, for time and necessity, it is bought. This does not mean loving traditions any less. Of course, because I love fresh pasta, well-prepared egg pasta, and sometimes even stuffed. Today I prepare tonnarelli pasta, a square-shaped pasta that absorbs the sauce in a way that is, for me, absolute: there’s nothing better.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons, Christmas
- Energy 235.08 (Kcal)
- Carbohydrates 17.78 (g) of which sugars 0.95 (g)
- Proteins 17.99 (g)
- Fat 10.99 (g) of which saturated 1.70 (g)of which unsaturated 0.93 (g)
- Fibers 0.85 (g)
- Sodium 1,179.05 (mg)
Indicative values for a portion of 240 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
- 15 oz shrimps
- 3 oz friarielli
- 7 oz fresh pasta (tonnarelli)
- 2 tbsp orange juice
- 1 tbsp chopped parsley
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- 1 1/2 tsp fine salt
Tools
- Pot
- Pan
- Lemon Squeezer
- Tongs
Steps
After cleaning the friarielli, I wash them and let them drain for a couple of minutes. Garlic and chili in a pan with EVO oil, and I sauté the friarielli for 10 minutes as they are tender and seasonal.
After quickly washing them, I clean the shrimps.
Meanwhile, I cook the pasta, leaving it al dente.
The friarielli are ready.
I extract the juice from the orange with the squeezer.
I place the cleaned shrimp in the pan with the friarielli and let them flavor for 3 minutes,
I add the orange juice and turn off the heat.
I also add a ladle of pasta cooking water and the sauce is ready.
Al dente pasta, and I pour it into the pan to flavor it with the shrimp and friarielli sauce.
Quickly, if needed, I add more cooking water and a little EVO oil.
And here they are, creamy with a grated orange peel, ready to be enjoyed.
Tasty and delicious, they are also ideal for a fish-based first course on Christmas Eve.
Tips
I would like to recommend a dish of prawn meatballs to prepare for Christmas Eve as an appetizer.
https://blog.giallozafferano.it/vaipinacucina/polpette-di-gamberoni/
https://blog.giallozafferano.it/vaipinacucina/polpette-di-gamberoni/
FAQ (Frequently Asked Questions)
Can I use semolina pasta for shrimp and friarielli?
Yes, of course. Pasta is pasta, whether it’s egg-based or not, it doesn’t change the final result.
