strozzapreti ai gamberi

20€

For the strozzapreti ai gamberi, begin by cooking 400 grams of strozzapreti pasta in a large pot of boiling salted water until al dente, about 8-10 minutes. Drain and set aside. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add 500 grams of cleaned and deveined shrimp and 2 cloves of minced garlic. Sauté until the shrimp are pink and cooked through, about 3-4 minutes. Deglaze the pan with 1/2 cup of white wine, scraping up any bits from the bottom of the pan. Let the wine reduce slightly, then toss in the cooked pasta along with a handful of chopped fresh parsley and the zest of one lemon. Mix well until the pasta is coated in the sauce. Season with salt and pepper to taste. Serve hot, garnished with extra parsley and a drizzle of olive oil.