Pasta with Shrimp and Guanciale

Name: Pasta with Shrimp and Guanciale
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: Paccheri pasta 11.3 oz; Shrimps 12; Guanciale 4.2 oz; Burrata cheese 17.6 oz; Peeled tomatoes 30 oz; Garlic 1 clove; Basil to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

1000

Calories per serving

Energy Kcal 1000
Carbohydrates g 77.2
of which sugars g 13.1
Protein g 35.9
Fats g 60.9
of which saturated fat g 27.03.00
Fiber g 4.4
Cholesterol mg 193
Sodium mg 788

Difficulty: Easy
Prep time: 20 min
Cook time: 45 min
Serving: 4 persone
Cost: High

PRESENTATION

Pasta with shrimp or amatriciana? Two seemingly very different first courses that we have fused into one irresistible recipe: pasta with shrimp and guanciale! A land and sea combination that will surprise you with its balanced flavor: the saltiness of the guanciale does not overpower the sweetness of the shrimp; on the contrary, it enhances it, making the sauce rich and succulent. For the pasta shape, we couldn't choose anything other than paccheri, perfect for collecting the flavorful tomato-based sauce, while the final touch of burrata adds a fresh and creamy note... are you ready to try new delicious combinations? With pasta with shrimp and guanciale, the goodness is elevated to the maximum!

INGREDIENTS: Paccheri pasta 11.3 oz (320 g); Shrimps 12; Guanciale 4.2 oz (120 g); Burrata cheese 17.6 oz (500 g); Peeled tomatoes 30 oz (850 g); Garlic 1 clove; Basil to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Pasta with Shrimp and Guanciale

To prepare pasta with shrimp and guanciale, first cut the guanciale into thin strips 1, then proceed to clean the shrimp: remove the head and shell 2, then cut the back with the tip of a knife 3 and gently extract the black vein.

Put a pot of water on the stove to cook the pasta, salting it when it boils. Heat a large pan and brown the guanciale for a few minutes over medium heat. When the guanciale is golden and crispy 4, remove it from the pan and set it aside. Add the shrimp to the same pan and briefly brown them on one side, still over medium heat 5. When the shrimp start to curl and become golden at the base 6, remove them from the pan and set them aside.

In the same pan, add the clove of garlic with a sprig of basil 7 and let it flavor for a couple of minutes. Remove the garlic and basil from the pan, pour in the peeled tomatoes 8, and adjust the salt 9.

Cook over low heat for 30 minutes, scraping the bottom of the pan with a wooden spoon so that the flavor of the cooking base blends with the sauce 10. At the end of cooking, add the shrimp and guanciale and turn off the heat 11. Meanwhile, the water will have reached a boil, so add the paccheri and cook them for 3 minutes less than the time indicated on the package 12.

Meanwhile, season the burrata with oil 13, salt, and pepper 14. After the cooking time, drain the paccheri in the pan with the sauce 15.

Turn the heat back on and toss the pasta with the sauce for the remaining 3 minutes, then turn off and season with a drizzle of oil 16 and a grind of pepper. Finally, complete the dish by breaking the burrata directly onto the plate 17. Your pasta with shrimp and guanciale is ready to be served 18!