Rigatoni land and sea

Rigatoni land and sea represent a fusion of flavors that come from both the sea and the earth. Here is a recipe that could satisfy the search for such a dish with an Italian touch.

Ingredients

• 350 g of rigatoni
• 200 g of peeled shrimp
• 150 g of fresh champignon mushrooms
• 1 clove of garlic
• Chopped fresh parsley
• Extra virgin olive oil
• Salt and pepper to taste
• 1 glass of white wine
• 150 ml of cooking cream
• 1 sprig of fresh basil (optional for garnish)

Preparation

1. Clean the champignon mushrooms by removing the earthy part of the stem, then cut them into slices not too thin.

2. In a large skillet, sauté the garlic in a drizzle of extra virgin olive oil. When the garlic turns golden, add the mushrooms in slices and let them cook for a few minutes over medium heat.

3. Meanwhile, bring a pot of salted water to a boil and cook the rigatoni until al dente.

4. Add the shrimp to the skillet with the mushrooms, let them sauté briefly, then deglaze with the white wine. Let the alcohol evaporate on high heat.

5. Lower the heat, season with salt and pepper to taste, and add the cooking cream to the mushrooms and shrimp. Stir well and let the sauce thicken slightly.

6. Drain the al dente rigatoni and transfer them to the skillet with the land and sea sauce. Toss them together so the pasta absorbs the flavors well.

7. Sprinkle with chopped parsley and, if desired, garnish with a sprig of fresh basil just before serving.

Distribute the rigatoni on plates and serve hot.

Curiosity

The combination of land ingredients with those from the sea is not rare in Italian cuisine, especially in certain coastal areas where inland products meet those from the sea, creating surprisingly harmonious dishes. In the case of rigatoni land and sea, the creaminess of the cream balances the intensity of the sea brought by the shrimp, while the mushrooms add an earthy texture and flavor that pairs well with everything.