PACCHERI with SHRIMPS and SPECK, a simple and delicious surf and turf main course, perfect for both lunch and dinner, light and tasty.
I had wanted to try this dish for a while: paccheri with shrimps and speck, but with a personal touch. So, when I found some beautifully ripe yellow cherry tomatoes at the market, I had no doubt: today we’re eating well!
A fish and meat main course that seems like a daring combination, but is actually a fantastic mix: the delicate taste of the shrimps, the smoky aroma of the speck, and the sweetness of the yellow cherry tomatoes that balances everything perfectly.
Preparing it was quick and very easy, and I guarantee you: it’s the classic dish that looks impressive even if you improvise it at the last minute. It’s perfect for a quick yet special lunch, or for a dinner with guests where you want to impress without going crazy in the kitchen.
A drizzle of good oil, a clove of garlic, a quick toss in the pan, and you’re done: everything is ready in less than 20 minutes. The paccheri hold the sauce in every bite, and each forkful is an explosion of flavors!
Follow me in the kitchen today, we have paccheri with shrimps and speck.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Autumn, All Seasons
Ingredients
- 17.6 oz shrimps
- 10.6 oz yellow cherry tomatoes
- 2.12 oz speck
- 3 tbsp cooking cream (optional)
- 5.6 oz paccheri
Steps
Clean the shrimps, remove the head and shell, then the intestine with the help of a toothpick.
Cut the cherry tomatoes into wedges and place them in a pan with oil and a clove of garlic if you prefer.
Start cooking and when they are soft, add the shrimps, cook for 5 minutes and add the speck.
Meanwhile, you will need to cook the pasta, then add a few ladles of cooking water to the sauce and, if you prefer, some cooking cream.
Drain the pasta al dente, add it to the sauce, toss a bit in the pan, and serve.
Bon appétit
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PACCHERI with SHRIMPS and SPECK
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Extra Tips
Use fresh yellow cherry tomatoes for a sweeter and less acidic flavor, but canned ones are also fine.
If you want a creamy touch, add a tablespoon of cream cheese or cooking cream at the end of cooking.
You can replace the paccheri with mezze maniche, rigatoni, or linguine, if you don’t have them available.
For a spicier version, add a pinch of chili pepper.
Fresh or frozen shrimps? Both are fine, just make sure they are well cleaned!
PACCHERI with SHRIMPS and SPECK
Can I use another type of pasta instead of paccheri?
Of course! Mezze maniche, rigatoni, or linguine are perfect for this recipe.
Can I substitute the speck?
Certainly! You can use smoked bacon or prosciutto, or omit it for a fish-only version.
What kind of shrimps should I use?
Both fresh and frozen are fine, as long as they are well cleaned.
Can I add a creamy touch to the paccheri with shrimps and speck?
Absolutely yes. Just add a tablespoon of cream, robiola, or a creamy cheese.
Can the yellow cherry tomatoes be replaced?
Yes, with sweet red cherry tomatoes like datterini or cherry. The flavor changes slightly, but it’s still delicious.
