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Shrimp with Citrus Pennet
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
4 servings
Claudio Gandelman
@cgandelman- Ingredients
- Recipe
- Pennet500 g
- Medium Shrimp500 g
- Sicilian lemon6 unit(s)
- Olive oil2 tablespoon
- grated ginger2 tablespoon
- Garlic - clove3 unit(s)
- Canned capers60 g
- Butter tablet1/2 unit(s)
- Salt1 teaspoon
- Chopped Parsley3 tablespoon
- White wine1 cup
- Grill the shrimp for 2 and 1/2 minutes in a very hot skillet with the oil and set aside on a plate.
- Do the Pennette, 9 min indication to not be left on the tooth (7 minutes if you prefer on the tooth). Then let it drain and all while you make the sauce.
- Place half a stick of butter over low heat until it melts.
- Put the squeezed Sicilian lemon, wine and ginger
- Remove all the water from the caper container and pour it together with the sauce.
- Pour the shrimp in the same pan as the pasta and put the grated garlic on top and mix well.
- Place the pasta on top of the shrimp and mix well until combined.
- Pour the sauce over the pasta with shrimp and continue mixing on low heat for 1 minute.
- Serve in a bowl tossing the chopped sage on top. Take the table and delight yourself 😋
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