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Penne rigate with paprika pesto and marinated scampi

17/11/2023

Here is the recipe for Penne rigate with paprika pesto and marinated scampi, with an Italian touch.

Ingredients

  • 320 g of penne rigate
  • 400 g of fresh scampi
  • 1 clove of garlic
  • Extra virgin olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Chopped parsley
  • 1 tablespoon of sweet paprika
  • 80 g of pine nuts
  • 40 g of grated Parmesan cheese
  • 1 bunch of fresh basil
  • 1 chili pepper (optional)

Preparation

  1. Begin by marinating the scampi. Clean the scampi by removing the shell and the intestinal thread. Put them in a bowl with a drizzle of extra virgin olive oil, finely chopped garlic, lemon juice, salt, pepper, and chopped parsley. Mix to flavor well and leave to rest in the fridge for about 30 minutes.

  2. In the meantime, prepare the paprika pesto. Lightly toast the pine nuts in a pan without adding any fats, then place them in a mixer with the paprika, basil, a pinch of salt, and about 100 ml of extra virgin olive oil. Blend until you get a smooth and creamy sauce. If necessary, add a little water to make the texture more fluid.

  3. Cook the penne rigate in plenty of salted water following the times indicated on the package to get an al dente cooking.

  4. While the pasta cooks, drain the scampi from the marinade and sauté them in a pan over high heat with a drizzle of oil and the chili pepper (if you like spiciness), for 2-3 minutes. Then set them aside and keep warm.

  5. Drain the pasta al dente and save some of the cooking water. Put the penne back in the pot and add the paprika pesto. Mix well adding, if necessary, a little cooking water to amalgamate everything.

  6. Add the sautéed scampi to the pesto and mix gently.

  7. Serve the penne rigate with paprika pesto and marinated scampi sprinkling with grated Parmesan cheese and chopped fresh parsley.

Curiosity

Paprika pesto is a creative variation of the traditional Genoese pesto. The sweetness of the paprika contrasts with the robust flavor of the basil, creating a perfect dressing to accompany the delicate taste of the scampi. Paprika is widely used in Italian cuisine especially in Southern Italy, where foreign influences have enriched the regional culinary heritage.