Gamberetti with Lemon Trofie
Courtesy of chef Jason Todd Rice
1 package (500 grams) La Bella Angiolina Lemon Trofie
¼ cup Marino Organic EVOO
6 Tbsp Italian Parsley, finely chopped, plus 4 sprigs
¼ cup Prosecco or dry white wine
1lb Spot or Tiger Prawns, peeled & deveined
12 each Garlic cloves, thinly sliced or ground
2 Tbsp Piran Soline Fior di Sale
1 Tbsp Chives, finely chopped
1 Tsp Michele Ferrante Controne Hot Pepper (optional)
Bring water to a boil in a medium stainless steel pot and add a few pinches of salt. Slowly stir in the Trofie. Turn heat down to a simmer and allow to cook for 8 -10 minutes - stirring every minute or so. Cook the pasta until al dente, drain and rinse.In a medium bowl, toss the cooked pasta with a splash of Marino Organic EVOO, a pinch of Fior di Sale and the chopped Parsley (add in the pepper powder for a spicy kick).
Cut the prawns into ½ inch pieces and sauté them in Marino EVOO. When the prawns are about half cooked, add in the garlic and then deglaze the pan with the Prosecco. Allow the prawns to just barely cook through.
To finish the dish, place about a cup of the pasta onto each service plate. Place the shrimp in the middle of the pasta, drizzle the EVOO across the whole plate, and garnish with a parsley sprig.