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Paccheri with Shrimp and Guanciale

17/11/2023

Paccheri with shrimp and guanciale are a perfect example of how the flavors of the sea and those of the land can merge to create a delicious and surprising dish. Here is the recipe:

Ingredients

  • 320 g of paccheri
  • 300 g of cleaned shrimp
  • 150 g of diced guanciale
  • 1 clove of garlic
  • Extra virgin olive oil as needed
  • Chili pepper (optional)
  • Chopped fresh parsley
  • Salt and pepper as needed
  • 1 glass of white wine
  • Tomato purée (optional, for a redder variant)

Preparation

  1. Start by sautéing the garlic clove in a pan with extra virgin olive oil. Add the guanciale and let it brown until it becomes crispy. If you want to add a spicy touch, put chili pepper to taste.

  2. When the guanciale is nicely golden, add the cleaned shrimp into the pan briefly sautéing them. Then deglaze with a glass of white wine and allow the alcohol to evaporate.

  3. If you have chosen the variant with tomato purée, add it at this point and let it cook for a few minutes, so that the sauce becomes flavorful. Otherwise, you can proceed without it for a lighter result focused on the flavor of the shrimp and guanciale.

  4. Meanwhile, cook the paccheri in abundant salted water following the times indicated on the package to achieve al dente pasta.

  5. Drain the paccheri and pour them into the pan with the shrimp and guanciale sauce. Toss everything together for a few minutes, allowing the flavors to meld.

  6. Plate the paccheri, sprinkle with chopped fresh parsley, and add a grind of fresh pepper.

  7. Serve immediately, hot and steaming.

Curiosity

Guanciale is a typical Italian product, usually associated with carbonara or amatriciana. In modern cuisine, guanciale is finding its place in various dishes for its intense flavor and crispy texture. Pairing it with shrimp is an example of how traditions can evolve in a creative way.

Paccheri with Shrimp and Guanciale