How to cook penne with fresh scampi, a recipe in white that does not include the addition of cream, including trigliette, to be prepared in about 40 minutes.
Ingredients for 4 people
- 400 g of pens
- 16 fresh prawns
- 100 g of trigliette
- 2 stalks of parsley
- 1 carrot
- 1 stalk of celery
- 1 small onion
- 5 tablespoons of olive oil
- 1 clove of garlic
- 2 tablespoons of chopped parsley
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- White pepper
- 2 large sorrel leaves
- 30 g of butter
- salt
- 10 peppercorns
Time of realization
About 40 minutes
Preparation
1) After washing the prawns, remove the shells and remove the intestine.
2) At this point mix the shells with the spices, the washed, dried and chopped vegetables, 1 pinch of salt, then cover with water and leave to cook for 15 minutes, at the end pass the broth with a sieve.
3) After bringing the broth to a boil again, cook the trigliette and whole parsley for 3 minutes.
4) Once the parsley stalks have been removed, blend the broth and fish with a mixer.
5) Divide the prawns into pieces.
6) After heating the oil in a large pan, brown the chopped garlic previously cleaned from the external peel, then add the chopped parsley and scampi, for a quick jump in the pan, adjusting the salt and pepper.
7) Respecting the times written on the package, cook the pasta al dente in abundant salted water.
8) Drain the feathers making them frieze and keep half a glass of the cooking water.
9) Now put the penne in the pan together with the prawns, add the fish puree and soften the mixture with the cooking water set aside, if necessary, mixing carefully over low heat.
10) Finally, sprinkle with the chopped sorrel and the flakes of butter, then pour into the previously heated dishes and serve on the table.
