Pasta with shrimp and brandy cream
Ingredients (Serves 4):
- 320 g. pasta Fiorfiore Mezzi Rigatoni
- 300 g. peeled shrimps
- 100 ml. cherry tomatoes
- 200 g. cooking cream
- 80 ml. brandy
- 1 garlic clove
- EVOO
- Salt
- Pepper
Preparing:
- Clean the shallot and chop it. Saute in a non-stick pan with the butter until brown. Add the peas, a ladle of water and cook until tender. Add the peeled shrimps and cook for about 4 mintes. Season with salt and pepper and set aside.
- Cook the pasta in abundant boiling salted water. Meanwhile, in a bowl, beat the eggs together with the grated Parmesan, the saffron powder, and a pinch of salt and pepper.
- Add a tablespoon of olive oil and a tablespoon of pasta cooking water. Drain the pasta and mix with the sauce. Sprinkle the coarsely chopped pistachios and serve.
Pasta with shrimp and brandy cream
Ingredients (Serves 4):
- 320 g. pasta Fiorfiore Mezzi Rigatoni
- 300 g. peeled shrimps
- 100 ml. cherry tomatoes
- 200 g. cooking cream
- 80 ml. brandy
- 1 garlic clove
- EVOO
- Salt
- Pepper
Preparing:
- Clean the shallot and chop it. Saute in a non-stick pan with the butter until brown. Add the peas, a ladle of water and cook until tender. Add the peeled shrimps and cook for about 4 mintes. Season with salt and pepper and set aside.
- Cook the pasta in abundant boiling salted water. Meanwhile, in a bowl, beat the eggs together with the grated Parmesan, the saffron powder, and a pinch of salt and pepper.
- Add a tablespoon of olive oil and a tablespoon of pasta cooking water. Drain the pasta and mix with the sauce. Sprinkle the coarsely chopped pistachios and serve.
FiorFiore USA