Gamberi Con Casarecce Recipe

Inspired by Bonterra Trattoria

Time30m

Serves4

Shrimp, Rapini, Pine Nut, Sultana, Pangrattato

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Ingredients

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Pasta and Vegetables

8.82 oz (250 g) Casarecce pasta

7.05 oz (200 g) Rapini (broccoli rabe)

Seafood

10.6 oz (300 g) Shrimp (peeled and deveined)

Sauce and Toppings

1 3/4 oz (50 g) Pine nuts

1 3/4 oz (50 g) Sultana raisins

3 cloves Garlic (minced)

4 tbs olive oil

1 tsp Red pepper flakes

to taste Celtic sea salt

to taste black pepper

3 1/2 oz (100 g) Bread crumbs (for pangrattato)

1.06 oz (30 g) Parmesan cheese (grated, for garnish)

Method

Cooking Pasta and Vegetables

Cook the Pasta

In a large pot of salted boiling water, cook the casarecce pasta according to package instructions until al dente. In the last 3 minutes of cooking, add the rapini to the pot. Drain and set aside.

Preparing the Sauce

Sauté Shrimp and Ingredients

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking until fragrant (about 1 minute). Add the shrimp and cook until they turn pink (about 2-3 minutes).

Add Sultanas and Pine Nuts

Stir in the sultana raisins and pine nuts, cooking for an additional 2 minutes.

Combine with Pasta

Add the cooked casarecce and rapini to the skillet, tossing everything together. Season with salt and black pepper to taste.

Making Pangrattato

Prepare Pangrattato

In a small pan, toast the bread crumbs over medium heat until golden brown, stirring frequently. This should take about 3-5 minutes.

Serving

Plate and Serve

Serve the pasta mixture in bowls, topped with toasted pangrattato and a sprinkle of grated Parmesan cheese.