Calamarata with shrimps and courgette flowers quick and easy
Calamarata with prawns and courgette flowers: today I propose a very simple recipe and the simpler the recipe, the more important it is to use qualitatively valid ingredients. The shrimps must be purchased fresh, bright orange in color, must not have dark spots on the shell and must not smell of ammonia and must be medium in size.
Ingredients for 2 people
- 180 grams of pasta (such as Calamarata)
- 10 medium-sized shrimp (or 14 small-sized)
- 10 courgette flowers
- 1 clove of garlic
- 1 cup of dry white wine
- extra virgin olive oil
- salt and parsley
Preparation: 15 min Cooking: 15 min Execution: easy
How to make Calamarata with prawns and courgette flowers
Clean the prawns by removing the head, legs, outer shell, the black thread on the back and cut them into small pieces.
open the courgette flowers and remove the stem and pistil and cut them into strips, after having washed them an hour before and placed them on a cloth to dry them.
take a pan large enough to also skip the pasta, add the oil on the bottom and the crushed clove of garlic. Brown the garlic a little and remove it. Add the courgette flowers and sauté 5 minutes over medium heat,
add the white wine and let it evaporate for a few minutes over high heat.
Towards the end of the evaporation phase, add the prawns which only need a few minutes of cooking,
a pinch of salt and ground pepper or chilli powder.
Boil the pasta in abundant salted water and drain it a couple of minutes before the expected cooking time.
Drain the pasta and pour it into the pan, sauté it over high heat until the cooking water has evaporated.
Turn off the heat and sprinkle with a couple of handfuls of breadcrumbs. Serve on a plate adding a drizzle of raw oil if desired and finally the chopped parsley ... and ... GOOD APPETITE!
WINE PAIRING: This dish goes well with Muller Thurgau white wine.
For the wine pairing I consulted the site: www.cavit.it
Calamarata with prawns and courgette flowers
Enjoy your meal!