A very tasty first course but really easy to make, which with its delicacy suits all seafood menus. Pasta with shrimp, stracciatella, and pistachios is prepared in a few minutes, just the time to clean the shrimp and cook the pasta… the stracciatella, mixed with a bit of cooking water, makes the dish creamy and tasty. You can choose the pasta shape you prefer, long or short, as long as it holds up well in cooking. Try this recipe, it’s super fast but will make a great impression at the table!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 473.46 (Kcal)
- Carbohydrates 30.72 (g) of which sugars 4.36 (g)
- Proteins 23.94 (g)
- Fat 28.58 (g) of which saturated 0.87 (g)of which unsaturated 4.14 (g)
- Fibers 2.63 (g)
- Sodium 755.19 (mg)
Indicative values for a portion of 300 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
- 6.35 oz pasta
- 7.05 oz shrimp
- 7.05 oz stracciatella
- 0.7 oz pistachios
- extra virgin olive oil
- salt
- pepper
Tools
- Skillet
- Pot
- Colander
Preparation
Shell the shrimp and remove the black thread, wash and dry them. For this recipe, you will only need the tails, if you have whole fresh shrimp, you can use the heads for other preparations.
Heat a skillet with a drizzle of oil, add the shrimp, salt them, and cook over high heat for a couple of minutes, then remove them from the heat and cut into pieces.
Add the stracciatella, keeping a tablespoon aside.
Boil the pasta in salted boiling water, for the necessary time. While it cooks, take a bit of water and pour it into the skillet with the sauce, to make the stracciatella creamier.
Drain the pasta and transfer it to the skillet, add a pinch of pepper, stir over high heat for a minute or two, adding more water if necessary.
Finally, distribute the pasta on the plates, add the chopped pistachios and the remaining stracciatella. If desired, drizzle a light thread of raw oil.
The pasta with shrimp, stracciatella, and pistachios is ready to be served!
Tips and Notes
If you prefer a more “bound” pasta with the sauce, you can add a couple of tablespoons of fresh liquid cream.
You can use pistachio pesto instead of the granules, just less than a tablespoon is enough.
Do not prolong the cooking of the shrimp, otherwise they will become dry and tough.
Add the pistachios only at the end, so they will have a nice crunchy texture.
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