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Rigatoni with Catalan-style shrimp

17/11/2023

Rigatoni with Catalan-style shrimp is a dish that marries pasta, with its robust presence, to the delicate flavors of the sea, seasoned in the “Catalan” style, typical of the Spanish region of Catalonia. The idea of this dish is to combine shrimp with a fresh tomato sauce with onion and peppers, ingredients typical of the “ensalada catalana”. Here is how to prepare it with an Italian touch:

Ingredients

  • 320 g of rigatoni
  • 400 g of fresh shrimp
  • 3 ripe tomatoes
  • 1 red bell pepper
  • 1 medium red onion
  • 2 cloves of garlic
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Chopped fresh parsley
  • Juice of 1/2 lemon (optional)
  • A pinch of chili pepper (optional)

Preparation

  1. Start by cleaning the shrimp: remove the head, shell, and intestinal thread. Leave some whole for decoration if you wish.

  2. Blanch the tomatoes for a few seconds in boiling water, then remove the skin, seeds, and dice the flesh.

  3. Clean and cut the red bell pepper into small pieces or strips.

  4. Thinly slice the red onion.

  5. Heat a drizzle of oil in a pan and add the garlic cloves. Sauté until golden, then remove them.

  6. Add the shrimp to the pan and sauté for a few minutes. Then, add the onion and pepper. Sauté everything until soft.

  7. Add the diced tomatoes, salt, pepper, and a pinch of chili pepper if you like it spicy. Cook for about 10 minutes, until the sauce has slightly reduced.

  8. In the meantime, bring a pot of salted water to a boil and cook the rigatoni according to the package instructions until al dente.

  9. Drain the pasta and pour it into the pan with the sauce and shrimp, gently mixing everything together.

  10. Serve and garnish with chopped parsley and, if desired, a drizzle of extra virgin olive oil and a few drops of lemon juice.

Curiosity

Catalan cuisine is famously rich and varied, influenced by its geographic location and history. This recipe combines the Italians’ love for pasta with the freshness and taste of Catalonia’s seafood dishes. The original “ensalada catalana” is not prepared with pasta, but in this variation, the ridged rigatoni provides the perfect base to welcome the intense flavors of the seasoning.