I Scialatelli ai gamberi di Sirmione -Scialatelli pasta with shrimps and asparagus

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Finally back on posting!! Here I was in beautiful Sirmione, the wonderful historic village on the Lake Garda peninsula!

It is all what beauty of Italy has to offer to the amazed tourist.. la Bella Italia . A blue lake with soft waves, sunny shores and green parks with roses and oleanders scents, the old bridge and the village full of life, bars, restaurants, gelaterias, pizzerias..  a medieval castle watching over  the busy harbor since centuries.

We were hungry and happy to find The Roccia, a restaurant with a shady terrace of lemon trees, yes ….then how can anyone resist to the scialatelli (fresh home made egg pasta), daily made by the neapolitan chef, served with a fresh scampi and asparagus…simple fresh ingredients prepared with the unique  touch of the Italian cuisine …deliziosi..

Ingredients : 4 servings

  • 2 + 1/2 cups medium shrimps, deveined, tails removed
  • 1 lb fresh short pasta or egg tagliatelle
  • 2 garlic gloves, minced
  • 1/2 white onion, chopped
  • 1 cup sweet cherry tomatoes
  • few asparagus, cooked firm, chopped
  • 1 glass white whine
  • 4 tablespoons olive oil
  • 1 tablespoon butter
  • salt and pepper at your taste
  • 2 tablespoons

How to make it :

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In a non stick skillet, over medium low heat, add 2 or 3 tablespoons of olive oil, sauté garlic and onions, till soft and golden. Then add shrimps, mix well, cook for 2 or 3 minutes more. Then add chopped cherry tomatoes, 2 tablespoons of tomatoes sauce,  cover and let simmer  for 15 minutes at  very low heat. Check and mix often, add some warm water if sauce gets too dry.When done add white wine, chopped asparagus, 1 tablespoon of butter and cook 2 to 3 minutes till the sauce is silky and well combined. Adjust with salt and pepper, add  half of remaining herbs.

While the sauce is slowly simmering, in a large pot of salted water, boil pasta al dente. Drain well, keeping  1/2 cup of pasta water.

In a large skillet add the sauce, pasta water,  and pasta, Mix well and sauté for 3 more minutes. Sprnkle with remaining herbs. Taste to adjust seasoning and serve immediately.

E buon appetito a voi!

Tips : the sauce will be perfect if simmered at low heat until well combined.

Scialatelli is a kind of fresh home made egg pasta, from Naples, the dough contains eggs, milk, flour, cheese and basil. It has the size of small cut tagliattelle. You could substitute with strozzapreti or broken egg tagliatelle.



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