Feel for fresh, delicate, sweet but full flavors at the same time. In the summer we are hunting for new tastes that know how to support us in the great fight in the heat, but at the same time know celebrate our desire to party, share and enjoy ourselves, even at the table. And one of the dishes that seem born to do this is just the pasta with shrimp, a great classic that lends itself to be served hot, warm, cold and enriched with many different ingredients. Here are some rules and tasty ideas to turn it into a summer dish.
At the base of a successful pasta with shrimp, there is the right cooking of the prawns. Which must be quick and delicate to preserve its juice and softness. If you opt for boiling, it will take a couple of minutes in boiling water and, if you are preparing a cold dough, you will block the cooking in a bowl with cold water and ice.
When we talk about shrimp we mean small shrimp that lend themselves to being cooked in very tasty sauces with the whole shell and the head or cooked quickly to enrich delicate first courses. In any case we treat these small crustaceans with care and we also use the shells and the heads to give more flavor to our dishes. If we choose large shrimp tails instead, we will have to take care to clean them carefully and serve them after a short cooking, perhaps on top of the pasta dish. If you love raw, you can complete each dish with a small portion of tartare.
The ingredients ok
To enhance our pasta with shrimp, we can focus on a group of ingredients that can enhance this combination. Yes with lemon, lime, mozzarella, burrata, almonds, sesame, rocket, cherry tomatoes and courgettes. But also to other ingredients from the sea like mussels, clams and squid.
In the gallery above, 20 pastas with delicious prawns.
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