Pasta with nduja, prawns and stracciatella

Name: Pasta with nduja, prawns and stracciatella
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Whole wheat pasta Fusilli (spiral pasta) 3 ¼ cups; Jumbo shrimp peeled and cleaned 7 oz; Nduja 7 oz; Stracciatella cheese to taste; White wine 2 oz; Parsley to taste; Garlic 1 clove; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Difficulty: Easy
Prep time: 15 min
Cook time: 20 min
Serving: 4

PRESENTATION

Pasta with 'Nduja, Shrimp, and Stracciatella works on a simple but effective tension: Calabrian nduja, a soft, intensely spiced pork spread, melts directly into the pan and coats every piece of pasta in heat and creaminess at once, while mazzancolle prawns bring the clean salinity of the sea. The result is a mare e monti pairing — land and ocean in one bowl — that earns its contrast rather than just suggesting it. It is the kind of combination that surprises on first read but makes immediate sense once the components are in the pan together, each one doing specific work rather than simply sharing space.

Stracciatella, the soft fresh cheese, is the third element and the structural one. Its sweetness and cool freshness pull back against the chili intensity of the nduja, keeping the dish in balance rather than letting it tip into pure heat. Without it, the prawns and the spiced pork would be a striking but one-dimensional pairing; with it, the dish settles into something more complete, where richness, spice, and brightness each have room to land. That balance of textures and temperatures is exactly what the source combination is built around.

How to prepare Pasta with nduja, prawns and stracciatella

To prepare the pasta with nduja, prawns and stracciatella, pour oil, garlic and the parsley stems into a pan 1. Heat the pan and sauté for a couple of minutes, then add the prawns 2. Cook over the heat for 3-4 minutes, then season with salt 3.

Season with pepper 4 and deglaze with white wine 5. Let the alcohol evaporate 6.

Remove the prawns 7 and set them aside 8. Also remove the garlic and the parsley stems 9.

Add the nduja to the pan with the cooking juices 10. Meanwhile bring the salted water to a boil 11 and cook the pasta 12.

Loosen the sauce with a ladle of pasta cooking water 13 and let it absorb the flavors. Now chop the parsley leaves and set them aside 14. Drain the pasta 15.

Pour the pasta into the pan with the sauce 16, loosen with some pasta water to make it creamy 17, then add the prawns 18.

Flavor with the chopped fresh parsley 19 and finish with a drizzle of raw oil 20. Finally, pour the stracciatella into the blender jug 21.

Season with oil 22 and pepper 23, then blend everything with an immersion blender 34.

Plate 25 with the blended stracciatella 26 and enjoy the pasta with nduja, prawns and stracciatella immediately 27.

Storage

We recommend consuming the pasta with nduja, prawns and stracciatella immediately.

Tip

We suggest adjusting the amount of nduja according to your guests' tolerance for spice, remembering that the blended stracciatella will act as a perfect cooling balance.

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

Print the recipe