Mixed pasta, Squilla Mantis shrimps and red shrimp tails
This elegant seafood pasta dish highlights the delicate flavors of squilla mantis shrimp and red prawns, balanced with a rich, aromatic sauce made from their shells. The pasta absorbs the essence of the sea, while the addition of raw shrimp and squilla mantis shrimp at the end enhances the dish with freshness and texture. Perfect for a refined yet simple gourmet experience at home. This recipe is part of the Pasta e Basta! project by Pastificio dei Campi and JRE-Jeunes Restaurateurs.
Pasta and shrimps
Steam the Squilla Mantis shrimp; shell them to extract the meat; set aside.
Shell the red shrimps; cut them into 1 cm pieces and set aside.
In a saucepan, sauté the yuzu kosho and fresh garlic with a little oil, browning them gently.
Add the red shrimp and mantis shrimp shells, sauté, deglaze with white wine, then add chopped Camone tomatoes and a little tomato puree.
Cook for 5 minutes, then blend the mixture, strain it, and transfer it to a clean saucepan.
Cook the mixed pasta halfway in salted boiling water, and finish cooking it in the Squilla Mantis shrimp and red shrimp sauce.
Let the pasta absorb the sauce thoroughly so that it incorporates well.
Plate the pasta and arrange the Squilla Mantis shrimp meat and raw red shrimp tails on top.
| 320g. | Mixed Pasta |
| 200g. | Squilla Mantis shrimp |
| 200g. | Red shrimps |
| 30g. | Yuzu Kosho |
| 20g. | Fresh garlic |
| 150g. | Camone tomatoes |
| 50g. | White wine |
| 100g. | Tomato puree |
| to taste | Olive oil |