The pasta with rapini (cime di rapa) and shrimp light is a light, flavorful seafood dish that is easy to prepare.
Shrimp
You can use anything from large prawns to small shrimp.
Rapini (cime di rapa)
Rapini are a typical vegetable of Southern Italy, particularly appreciated in Puglia, Campania and Sicily – they belong to the Brassicaceae family, the same as broccoli and cabbages.
Harvesting usually takes place between October and April when the florets are tender and crisp.
Rapini have a characteristic, intense and slightly bitter flavor.
You can replicate the recipe with other hearty vegetables typical of your area.
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 5.6 oz spaghetti
- 1 bunch rapini (cime di rapa)
- as needed water
- 1 pinch salt
- 1 pinch baking soda
- shrimp (weight according to meal plan)
- 2 whole dried red chilies (whole)
- 4 sprigs parsley
- 1/2 tsp garlic, oil and chili dried mix (prepared seasoning for aglio, olio e peperoncino)
- 1 pinch mixed peppercorns (for grinder)
- drizzle extra virgin olive oil (for finishing)
The prepared garlic, oil and chili mix is a dehydrated mix [ingredients: garlic, chili, salt, parsley] that can become a base for many dishes: keep it ready in the pantry!
Suggested tools
- Knife
- Cutting board
- Pan non-stick
Preparation
Clean the rapini.
Remove any damaged outer leaves and the tough, fibrous lower part of the stalk.
Wash thoroughly to remove all traces of soil and drain.
Leave them whole.Bring a pot of salted water to a boil.
Add the rapini and a pinch of baking soda so they retain a bright green color, and blanch for 5 minutes.
Using a slotted spoon, lift the rapini out and transfer to a plate.
Reserve the rapini cooking water for cooking the pasta.
Wait until they are lukewarm, then chop: keep some in large pieces and finely chop the rest with a knife.I bought the shrimp from my trusted fishmonger already peeled and cleaned.
If not, clean the shrimp as follows:
– gently remove the head from the body;
– peel the shrimp;
– remove the black vein.
For a detailed step-by-step procedure you can read the tutorial by clicking on this link: how to clean large prawns and shrimp | step-by-step tutorial.In a non-stick pan briefly heat:
– a couple of whole dried red chilies [they flavor without adding too much heat];
– a few parsley stems;
– the garlic, oil and chili dried mix.
Add the shrimp to the pan and sauté, stirring occasionally, until they turn white, without overcooking [2-3 minutes].
Add a pinch of salt and a pinch of pepper.
With the heat off, add the rapini and a few tablespoons of the reserved cooking water from the rapini to the pan.
Mix well to combine.Cook the pasta al dente [in the rapini cooking water, if you kept it], quickly rinse it under running water to reduce surface starch and drain.
Meanwhile, warm the sauce.
Remove the dried red chilies and parsley stems.
Add the pasta to the pan with the sauce, drizzle with a little extra virgin olive oil (cold) and toss well to coat and flavor.Plate.
Grind a little more pepper on top.Your pasta with rapini (cime di rapa) and shrimp light is ready.
Enjoy your meal!
This is a complete dish; add your portion of vegetables so as to compose a balanced meal or single-plate meal that helps keep blood sugar stable.
Storage, tips and variations
Storage
Store cooked pasta in the refrigerator in a closed container for up to 24 hours.
Reheat in a pan, adding a drizzle of olive oil.
Tips and variations
Use whole-wheat pasta to increase fiber content.
Add a sprinkle of grated lemon zest over the pasta.
Add a sachet of saffron to the cooking water.
You can flavor your aglio, olio e peperoncino pasta with one or more of the following ingredients:
– a couple of tablespoons of tomato sauce;
– a handful of chopped sun-dried tomatoes or sun-dried tomato pesto.
FAQ – Questions and Answers
Crustaceans in the diet
Shrimp in the diet
Shrimp, from large prawns to small shrimp, are crustaceans low in triglycerides but high in cholesterol; they also contain a small amount of available carbohydrates.
For these reasons they are not suitable for all diets.
In our meal plan shrimp are among the foods indicated as “to be consumed occasionally”.Should the black vein always be removed?
The black vein is the shrimp’s intestine.
Its contents are not toxic but can spoil the dish:
– it is unpleasant to look at and taste;
– it can contain sand or residues.
It’s better to always remove it.Can I use large prawns?
Yes.
Peeling and cleaning a few large prawns per person is much simpler than peeling and cleaning large quantities of small shrimp.Can I use frozen shrimp?
Yes.
I recommend using shrimp tails: they release less water during cooking and do not become rubbery.Can I use fresh garlic?
Yes, but fresh garlic heated in a dry pan without oil risks burning.
This method works better with the prepared mix.
