Heart-shaped pasta with shrimp is a delicious main dish that I prepared for a romantic lunch at home with my husband. A simple and quick dish, prepared with lots of love. The ingredients are essential, with few added fats, but the result is a mix of creamy and tasty flavors. I started with a sauté of onion, oil, and chili, to which I added the shrimp, a touch of cognac, a small amount of tomato pulp, and after a few minutes of cooking, I blended it all. The sauce thus prepared is ready to accompany the heart-shaped pasta.
Before describing the recipe, I remind you of other quick yet flavorful and tasty main course recipes to make your lunches always different
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 364.27 (Kcal)
- Carbohydrates 30.70 (g) of which sugars 1.42 (g)
- Proteins 30.75 (g)
- Fat 10.89 (g) of which saturated 1.63 (g)of which unsaturated 0.75 (g)
- Fibers 2.18 (g)
- Sodium 1,950.65 (mg)
Indicative values for a portion of 310 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 heart-shaped pasta
- 4.23 cups water (for cooking the pasta)
- to taste coarse salt
- 8.82 oz shrimp (shelled)
- 1 1/2 extra virgin olive oil
- 1/4 onion
- to taste chili pepper
- 2 tablespoons tomato pulp
- to taste salt
- 1/2 shot cognac
- 1 dash Worcestershire sauce
- a few leaves parsley
Tools
- 1 Pot
- 1 Pan
- 1 Immersion Blender
Preparation
Bring salted water to a boil in a tall pot. Meanwhile, heat the oil in a pan, add the finely chopped onion and chili, and sauté until golden brown. When the onion is well browned, add the shrimp and cook over high heat. Deglaze with cognac and let it evaporate for about a minute. At this point, add the Worcestershire sauce, tomato sauce, and adjust the salt. Let cook for 5 minutes, then turn off the heat. Blend everything with an immersion blender, leaving some whole shrimp aside to decorate the dishes before serving. When the water reaches a boil, add the pasta and cook it according to the time indicated for al dente cooking. About 30 seconds before the pasta is ready, put the shrimp sauce back in the pan and, as soon as it starts boiling again, drain the pasta with a slotted spoon and transfer it directly to the pan.
Toss the pasta in the pan, adding a little cooking water to avoid using additional fats. Stir until you get a smooth and creamy consistency. Once ready, plate and garnish with the shrimp set aside and some fresh parsley leaves.
NOTES
This pasta is delicious when served hot and freshly prepared, but if you decide to prepare it in advance, don’t worry! Just toss it in the pan with some cooking water, and it will be perfect, just like it was freshly made.
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