Shrimp Casarecce * Recipe
pan seated gulf shrimp with wine sauce, fava beans, lemon peel ricotta salata cheese, lemon evoo & casarecce pasta
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the casarecce pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta.
- 2
Sauté the Shrimp
In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp, salt, and black pepper. Cook for 2-3 minutes until the shrimp turn pink and are cooked through, then remove from the skillet and set aside.
- 3
Prepare the Sauce
In the same skillet, add the white wine and bring to a simmer. Let it reduce by half, about 3-4 minutes. Stir in the fava beans and lemon peel, cooking for an additional 2 minutes until the beans are tender.
- 4
Combine Ingredients
Add the cooked casarecce pasta and the sautéed shrimp back to the skillet. Pour in the reserved pasta water as needed to create a sauce. Toss everything together until well combined. Adjust seasoning with salt and black pepper as desired.
- 5
Serve
Remove the skillet from heat and drizzle the remaining tablespoon of olive oil over the dish. Serve immediately, garnished with crumbled ricotta salata cheese.