Pasta with friggitelli peppers and raw shrimp

Name: Pasta with friggitelli peppers and raw shrimp
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Bucatini pasta 11.3 oz; Stale bread 1.8 oz; Almonds 0.8 oz; Extra virgin olive oil to taste; Garlic to taste; Fresh chili pepper ½ tsp; Shrimps red (blast-frozen) 7 oz; Fine salt to taste; Extra virgin olive oil to taste; Tabasco® green to taste; Lemon peel to taste; Friggitelli (chili peppers) 6 oz; Almonds 1.5 oz; Basil 1 tbsp; Grana Padano PDO cheese 1.1 oz; Fine salt to taste; Extra virgin olive oil 5 tbsp

Difficulty: Easy
Prep time: 20 min
Cook time: 20 min
Serving: 4

PRESENTATION

Pasta with Friggitelli Peppers and Raw Shrimp works on three levels at once: a warm, creamy pesto made from friggitelli — mild sweet frying peppers — and almonds; cold, citrus-marinated raw red shrimp that stay sweet and just barely set; and pan-toasted breadcrumbs that crack through both. Each element is doing something different, and the pull between them is what keeps the dish interesting from the first bite to the last. The combination reads as something elaborate, yet the ingredients are few and the balance between them arrives almost on its own.

The shrimp go in raw, cured only by a short citrus marinade that keeps them fresh and bright against the rich, herby depth of the pepper sauce. That contrast — tender seafood against a creamy, faintly sweet base — is exactly what makes this friggitelli pepper pasta recipe worth knowing. The toasted breadcrumbs are the finishing move, adding a layer of crunch that ties the whole plate together. It comes together in minutes, the kind of result that looks far more involved than it actually is, and fits just as well at a summer dinner outside as it does at a table set for a special occasion.

INGREDIENTS

Bucatini pasta 11.3 oz (320 g)

Stale bread 1.8 oz (50 g)

Almonds 0.8 oz (20 g)

Extra virgin olive oil to taste

Garlic to taste

Fresh chili pepper ½ tsp (2 g)

for the raw shrimp: Shrimps 7 oz (200 g) - red (blast-frozen); Fine salt to taste; Extra virgin olive oil to taste; Tabasco® to taste - green; Lemon peel to taste

for the friggitelli pesto: Friggitelli (chili peppers) 6 oz (170 g); Almonds 1.5 oz (45 g); Basil 1 tbsp (2 g); Grana Padano PDO cheese 1.1 oz (30 g); Fine salt to taste; Extra virgin olive oil 5 tbsp (70 g)

Preparation

How to prepare Pasta with friggitelli peppers and raw shrimp

To prepare the pasta with friggitelli and raw shrimp, cut the bread into pieces 1, put it in a food processor 2 and pulse until you obtain a coarse texture 3.

Slice about 3/4 oz (20 g) of almonds 4. Trim the friggitelli 5, halve them and remove the inner seeds 6.

Chop them into small pieces 7 and set aside. Heat a drizzle of oil in a pan with the crushed garlic 8 and the chili pepper split in half, then add the bread 9.

Add the sliced almonds as well 10. Season with salt 11 and sauté everything over medium heat for about seven or eight minutes, so the bread becomes crispy and the almonds are lightly toasted 12. Once ready, remove the garlic and the chili from the mixture and set this aromatic bread aside.

Now move on to the main seasoning: place the friggitelli, the rest of the almonds 13, the grated cheese, a pinch of salt 14 and the oil 15 in a food processor.

Flavour with basil 16 and blend until you obtain a smooth pesto 17, which you will transfer to a large bowl. In the meantime, cook the bucatini in salted boiling water 18.

Then clean the red shrimp by removing the head 19, the shell and the intestinal vein. Cut them into pieces of about 1/4 inch (≈0.2 in / 0.5 cm) 20 and season them in a small bowl with salt, oil and lemon zest 21.

Season with a few drops of green Tabasco 22. Drain the pasta directly into the bowl with the pesto 23 and add a small ladle of the cooking water to well combine everything 34.

Plate the pasta and finish each dish by adding the crunchy aromatic bread 25, a grating of lemon zest and the shrimp pieces 26; serve the pasta with friggitelli pesto and raw shrimp immediately 27.

Storage

We recommend consuming the pasta with friggitelli pesto and raw shrimp immediately.

You can prepare the pesto in advance and store it in the refrigerator.

Tip

To replace green Tabasco with ingredients easier to find in the pantry, we recommend using a few drops of fresh lime juice combined with a pinch of finely chopped fresh green chili, or a touch of classic jalapeño sauce, thus maintaining that characteristic spicy and pleasantly acidic kick that enhances the sweetness and freshness of raw red shrimp.

For safe consumption of raw, marinated or undercooked fish

Before consuming raw, marinated or not fully cooked fish, it is recommended to freeze it for at least 96 hours at -18 °C (0 °F) in a domestic freezer rated 3 stars or more, according to the guidelines of the Ministry of Health.

For the translation of some texts, artificial intelligence tools may have been used.

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