Caserecce with shrimp, butter, and limoncello, a simple, quick, and tasty main course perfect for any occasion.
Making them with limoncello instead of the classic white wine was a happy intuition.
The family really appreciated this recipe, and it’s so simple and versatile that you’ll want to make it anytime.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11 oz farro caserecce (or semolina)
- 9 oz peeled shrimp, frozen
- 3.5 tbsp butter
- to taste coarse salt (for the pasta and shrimp water)
- 2 tsp parsley (fresh, chopped)
- 2 ladles water (hot, from the pasta)
Tools
- 1 Knife
- 1 Cutting board
- 1 Pot
- 1 Colander
- 1 Skillet
- 1 Spatula
Steps
To prepare Caserecce with shrimp, butter, and limoncello, first blanch the shrimp for 5 minutes in plenty of salted water.
Drain and let cool.
Finely chop the parsley with a mixer or knife.
Cut the butter into cubes.
In a large skillet, melt it, add the chopped parsley, and finally add the limoncello.
Add the shrimp to the sauce and cook for 2-3 minutes.
Stir and let it infuse.
Cook the pasta in plenty of salted water and set aside two ladles of the cooking water before draining.
Add the two ladles of water to the skillet with the shrimp.
Add the pasta and mix well.
Serve the dish hot, perhaps adding sage or more fresh chopped parsley.
