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Spaghetti Senatore Cappelli with Pesto, Mazara prawns, Stracciatella and Pistachios

spaghetti-shrimps-pesto-pistachios-stracciatella

When I think of a dish that makes me happy this is it! What do you guys think?

 
It’s a quick and easy dish, but incredible in taste!
A very rich Basil pesto, some excellent stracciatella and to finish the raw Mazara prawns (this time I found the real original ones and yes they have an extra gear!).
 
So if you want to remake these Spaghetti with Basil Pesto, Stracciatella and Shrimp from Mazara, here is our precious recipe!
 
First though, I want to tell you the story of the pasta we used. Spaghetti made with Senatore Cappelli wheat is organic by nature, it is produced in Italy by a few controlled companies and besides being delicious, it has excellent nutritional values and low sugar and protein content. In short, a portentous pasta that I recommend you try!
 

Ingredients for 2 people (as hungry as ever):

200 gr Senatore Cappelli spaghetti
6 Mazara red shrimps
1/2 untreated lemon
2 tablespoons of Stracciatella
1 handful of Bronte pistachios
 

For the pesto:

  • 100 gr basil
  • 100 gr Parmesan
  • 1 handful of pine nuts
  • Salt to taste
  • 300 ml evo oil
  • 2 ice cubes

 

Procedure:

  1. Prepare the basil pesto: in the glass of the blender put the washed and dried basil leaves, then the pine nuts and parmesan cheese and cover with the oil. Start blending and add the ice. At this point, cover with oil and blend until smooth. Taste and adjust the salt. (With these doses you will have some pesto left over that you can store in the refrigerator in an airtight container for a week).
  2. Cook the pasta in abundant salted water.
  3. In the meantime peel the shrimp depriving them of the head, carapace and intestines. Cut them into small pieces and dress them with a little oil, the juice of half a lemon and a sprinkling of lemon zest.
  4. Drain the pasta in a bowl and season raw with the pesto.
  5. Split in the marinated shrimps and stracciatella and finish with Pistachios from Bronte, lemon zest and a drizzle of oil.

 

Advise:

Compared to other times, this time I prepared the pesto with an immersion blender. It worked well because I was able to use the diced Parmesan cheese that “grated” while I was making the pesto. I also used more oil than the other times and I must say that with this amount the pesto is smoother and definitely more delicious. If you want to lighten it, use 200ml.
 
I also didn’t use garlic in the pesto, because it would have covered the elegance and sweetness of the shrimp, you see.
 
To finish as always you can make the bisque with the heads and shells of the shrimp. At the bottom of this recipe you will find how to make it:
 
Shrimp Bisque

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