The recipe for penne with radicchio and shrimp comes directly from my cooking journal, full of notes, photos, and newspaper pages… practically the one I used before starting the blog, jotting down notes while watching those few cooking shows on TV.
A wonderful recipe, flavorful, and perfect for this autumn season!
The radicchio, low in sodium but rich in water, can be eaten raw as well, and despite its bitter note, it pairs very well with the taste of shrimp.
And so, since I enjoyed this combination so much and happened to serve it as a first course at Christmas, I’m sharing this tasty and quick first course without hesitation!
The key ingredients are two, radicchio and shrimp, which can be replaced with prawns, making them two easily available and seasonal ingredients!
Grab your pans and cook this fantastic recipe of penne with radicchio and shrimp with me, your guests will ask for seconds!!
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- Difficulty: Very easy
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 475.67 (Kcal)
- Carbohydrates 73.04 (g) of which sugars 3.75 (g)
- Proteins 20.00 (g)
- Fat 8.79 (g) of which saturated 1.26 (g)of which unsaturated 7.04 (g)
- Fibers 1.85 (g)
- Sodium 174.02 (mg)
Indicative values for a portion of 170 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
Penne with Radicchio and Shrimp
- 14 oz rigate penne
- 20 shrimp
- 1 radicchio (from Chioggia or Treviso)
- a quarter onion (or shallot)
- 1 glass red wine
- 1 small glass brandy (or cognac)
- to taste olive oil
- to taste salt
- to taste chopped parsley
Preparation of Penne with Radicchio and Shrimp
– Clean and slice the radicchio, then rinse it lightly.
– In a large pan, sauté the chopped onion or shallot with 3/4 tablespoons of olive oil and chili pepper (optional); add the radicchio and let it flavor, stirring with a wooden spoon, and deglaze with the red wine. Let evaporate, then season with a pinch of salt. Cook over low heat for about 5 minutes, then turn off the heat.
– Clean the shrimp by removing heads, shells, and intestinal veins, then rinse them briefly.
– Heat another pan with a little olive oil and sear the shrimp on both sides, then deglaze with brandy or cognac. Let the alcohol evaporate, turn off the heat, and then combine the shrimp with the radicchio. Cook for a few more minutes and turn off the heat.
– Cook the pasta in salted boiling water.
– Drain the penne and toss them in the hot pan to let them absorb the flavors thoroughly.
– Garnish the dish with chopped parsley and a few raw radicchio strips, and serve.
Tips:
Instead of shrimp, you can use prawns or small shrimp. (I used medium-sized ones)
Chili pepper is optional
To taste, you can also use a little cream to add creaminess to the dish.
