People always say: “I can cook pasta – that’s all my cooking talent”. And then they throw everything in the sauce to make an over-complicated dish – this way the sauce has a chaotic flavor. The key of a perfect pasta is balance and simplicity, but with one or two key ingredients. In today’s pasta dish my heroes are the shrimp and the dry white wine.
Prep time: 40 minutes
Difficulty: 🍳 🍳 (2/5)
- 200 g (7 oz) of fresh or frozen shrimp
- 50 g (1/2 stick) of butter
- 1 Hungarian hot wax pepper
- 1 red onion
- 3-4 garlic cloves
- 1 medium size zucchini – around 150 g (5 oz)
- 3 medium size tomatoes
- 200 ml (3/4 of a cup) of dried wine
- 3-4 tablespoons of extra virgin olive oil
- 1 tablespoon of dried oregano
- salt, pepper
- 200 g (7 oz) of bavette pasta
- grana padano
First dry your shrimps with some paper towels. If you leave them wet, they will get soggy and mushy as they will not fry in the butter, but cook in it.
Put in a frying pan a half a stick of butter and melt it on medium low fire. Add the shrimps and fry them on medium heat for around 3 minutes. In the meanwhile try to turn them with a spatula or by tossing them. They must have a golden brown color by then. Try not to overcook the shrimps, because they will be chewy.
After 3 minutes take them out from the frying pan and put them on a plate to rest. Wipe the pan with a paper towel to not use burned butter. Close the burner.
Prepare your vegetables: chop the onion, the garlic and the pepper into small pieces. On the other hand cut the tomatoes and zucchini into 1/2 cm (0.2 inch) cubes.
In the frying pan add 3-4 tablespoons of olive oil and on medium low heat fry the onions and pepper until they get soft. Add the garlic and cook it for another minutes while stirring. Then toss in the tomato and zucchini cubes and mix it well. Sautée them for 4-5 minutes while stirring.
At this point sprinkle the sauce with salt, pepper and dried oregano. Add the dry wine and cook it for 10-15 minutes. In the last 5 minutes add back in the fried shrimp and mix the sauce well.
In a pot boil some salty water and cook the bavette pasta al dente* (around 7-8 minutes). Drain the pasta from it boiling water and add back in the pot. Pour on the bavette the shrimp sauce and stir it in.
It is great to serve with some grated grana padano. Bon appétit!
- Hungarian hot wax pepper > bell pepper or chilly peppers
- red onion > shallot
- bavette pasta > tagliatelle or spaghetti
adjective & adverb
– (of food, typically pasta) cooked so as to be still firm when bitten.