Reginette with Shrimp and Peppers

Reginette with shrimp and peppers is a dish that marries sea flavors and garden scents in a very appetizing union. Here’s the recipe to prepare this dish:

Ingredients

• 320 g of reginette or other ribbon pasta
• 300 g of shelled shrimp
• 2 peppers of different colors (for example, one red and one yellow), cleaned and cut into strips
• 2 cloves of garlic
• 1 bunch of chopped parsley
• 100 ml of dry white wine
• Extra virgin olive oil
• Salt and black pepper to taste

Preparation

1. Put a pot of slightly salted water on to boil for the pasta.
2. Meanwhile, in a frying pan large enough to also contain the pasta, sauté the garlic cloves in extra virgin olive oil. Be careful not to let the garlic get too dark, to avoid bitterness.
3. Add the stripped peppers and cook over medium heat until they become soft but still slightly crunchy, about 5-7 minutes.
4. Add the shrimp to the pan and cook until they turn pink and are fully opaque, flipping them just once, about 2-3 minutes per side.
5. Deglaze with white wine and let the alcohol evaporate, then lower the heat and continue cooking for a few minutes. Adjust with salt and pepper.
6. In the meantime, cook the reginette in the boiling water following the instructions on the package to obtain al dente pasta.
7. Drain the pasta and pour it into the pan with the shrimp and peppers. Turn up the heat and toss the pasta in the pan to blend the seasoning.
8. Sprinkle with chopped parsley before serving.

Curiosity

Reginette, also known as “mafaldine,” are a type of Neapolitan pasta named in honor of Queen Mafalda of Savoy. Their curved shape and fringed edges are perfect for capturing sauces and condiments.

If you do not have reginette, you can use other types of long pasta like linguine or fettuccine. For an even more Italian touch, you might consider adding a bit of chili pepper to make the dish spicy, or a few capers for an extra touch of Mediterranean flavor. Bon appétit!