The cream combines and balances perfectly the flavors that mostly released from the shrimps, and when the pasta goes in, it absorbs all that goodness from the pan. This dish cooks very quickly, the only hassle will be the preparation of each element.

Ingredients | 2 servings

• 160g/5.6oz Small Pink shrimps
• 230g/8oz chopped zucchini
• half cup cream
• 220g spaghetti pasta
• 5-6 Tigre Shrimps or any “big” shrimp of your choice
• fresh mint or basil leafs
• 2 clove of Garlic
• Extra virgin Olive Oil
• Ground Parmesan Cheese
• Salt and Black pepper
• Lime zest

Preparation

– Bring the salty pasta water to boil.

Meanwhile:

– Sauté the chopped zucchini with 1 clove of garlic until the zucchini become slightly soft.

– Add the small shrimps, salt, pepper and stir.

– (back to pasta) Add the pasta to the boiling salty water (stir occasionally, to avoid the pasta from sticking).

– Pour cream in the pan and keep stirring till it becomes slightly dense.

– Sautè just for 2 minutes in a different pan the tiger shrimps with garlic, salt & black pepper. We’ll serve them on top of pasta for each dish.

– Save 1 cup of pasta water.

– Remove pasta 2-3mins prior to its cooking time from the heat, and toss it in the cooking pan.

– Add chopped fresh mints (or basil) and finish cooking the pasta in the sauce for another 2 mins. Turn off the heat.

– Sprinkle parmesan cheese and mix lively it helps to create a creamy texture with the liquid (pasta water) in the pan

Serve the pasta with grilled tiger shrimps, lime zest on top.

Notes

• Instead of mint also the parsley is suitable with fish.
• This dish is comfort food in many Italian houses, with frozen shrimps and zucchini in the fridge you are ready to go.

Buon appetito! ☺️

The post Pasta with Shrimps and Zucchini appeared first on Foodcraftz.

Ingredients | 2 servings

• 240g/8.4oz spaghetti pasta
• 1 Rosemary stem
• 1 clove of Garlic
• 4-5 big tomatoes (peeled)
• Ground Parmesan Cheese
• ground black pepper
• Extravirgin Olive Oil

Preparation

– (optional) Peel the tomatoes: make small incisions on the skin of tomatoes, put them 30 seconds in boiling water, place them quickly into cold water. Peel them easily.

– Remove their seeds because in some people it can cause allergenic reaction.

– Chop them into bites and put them aside.

Cooking the sauce

– On medium heat sauté the rosemary with chopped garlic, salt, and black pepper in extra virgin olive oil for some seconds.

➡️ The oil absorbs the taste of garlic and rosemary and becomes very aromatic.

– Add the tomatoes and cook till they lose their water and become creamy.

– Remove the rosemary sticks from the pan and the sauce is ready for the pasta.

– (meanwhile) Add the pasta to the salty boiling water and save a cup of pasta water for later.

– Add pasta to the pan, 2-3 mins prior to its cooking time, while it is “al dente”.

– Stir while it’s absorbing the sauce.

– If the pan is too dry, add the pasta water for finishing cooking the pasta in the pan.

– Turn off the heat and grate parmesan cheese on top, and it’s ready to serve.

Buon appetito! ☺️

The post Pasta with Rosemary appeared first on Foodcraftz.

The name of pasta all’Amatriciana comes from Amatrice which is a city in the center of Italy in Lazio region.

Ingredients | 2 servings

• 240g/8.4oz Spaghetti
• 100g/3.5oz Pancetta or Guanciale strips 3m thick
• chopped Cherry Tomatoes
• 30g/1oz Finely grated Pecorino cheese
• 1/3 glass of white Wine
• extra-virgin Olive oil
• ground Black pepper

Preparation

– Chop the pancetta into small pieces.

– In a hot pan pour some drops of olive oil and saute the pancetta with black pepper.

– Once the pancetta’s fat starts to melt, add white wine and stir until it evaporates.

– Add the chopped cherry tomatoes.

Meanwhile prepare the pasta:

– Add the pasta to the salty boiling water (stir to keep the pasta from sticking).

– Remove pasta 2-3 mins prior to its cooking time to the pan.

– Save a cup of pasta water for later.

– Toss all together, stir pasta while it absorbs the flavor of the tomatoes and pancetta. If it’s too dry add pasta water.

– Turn off the heat and serve with a bit of pecorino cheese on top.

Notes

• If the pan is too dry & the pasta is so “al dente”, and to have a creamy pasta it’s important to add pasta water to the pan.
• You may skip pouring olive oil, just add the pancetta to the pan on low heat at first 10 minutes its grease starts to melt.
• Pecorino is one of the famous cheeses of the Lazio region. But it’s very salty, by adding less salt to the pasta water we can avoid having a too salty pasta.

Buon appetito! ☺️

The post Pasta all’Amatriciana appeared first on Foodcraftz.