Troccoli in pink sauce with Pachino cherry tomatoes and prawns

Here’s a recipe for preparing Troccoli in pink sauce with Pachino cherry tomatoes and prawns, a dish that brings the flavors of the sea and the land directly to your plate, with that unmistakable touch of Italianity.

Ingredients

• 320 g of Troccoli (or a long pasta of your choice)
• 250 g of fresh prawns
• 200 g of Pachino cherry tomatoes
• 1 clove of garlic
• Fresh parsley to taste
• 1 glass of white wine
• 100 ml of cooking cream
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Start by cleaning the prawns: remove the head, shell, and intestinal tract. Keep the heads and shells if you want to use them to prepare a fish broth.
2. Wash the Pachino cherry tomatoes and cut them in half or quarters, depending on the size.
3. Heat a pan with a drizzle of extra virgin olive oil and a clove of garlic. When the garlic begins to brown, add the Pachino cherry tomatoes.
4. After a couple of minutes, add the cleaned prawns and sauté everything.
5. Deglaze with the white wine and let the alcohol evaporate.
6. Lower the flame, add the cooking cream, and heat until you have a smooth sauce. Season with salt and pepper.
7. In the meantime, bring a pot of water to a boil, salt it, and cook the Troccoli until al dente.
8. Drain the Troccoli and transfer them to the pan with the pink sauce, tossing everything for a few minutes so that the pasta absorbs the flavors of the sauce.
9. Plate and finish with a sprinkling of freshly chopped parsley.

Note:

You can get a thicker or thinner sauce by adjusting the amount of cream and wine. Also, if you want to give a more “Italian” touch, you can add a pinch of chili pepper for a slightly spicy flavor.

Enjoy your meal!