Mixed pasta with mantis shrimp and shrimp tails

Name: Mixed pasta with mantis shrimp and shrimp tails
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Mixed Pasta 0.7 lb; Squills (Mantis shrimps) mantis shrimps (to be cleaned) 7 oz; Shrimps red (to clean) 7 oz; Sardinian camone tomato 5.3 oz; Tomato purée ½ cup; Garlic 2 cloves; Fresh chili pepper 1; White wine 1.8 oz; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Lactose Free

Difficulty: Average
Prep time: 30 min
Cook time: 20 min
Serving: 4 persone
Cost: Average

PRESENTATION

Recipe by
Daniel Canzian

With the recipe for mixed pasta with mantis shrimp and shrimp tails, we bring you into the fine dining of chef Daniel Canzian, who takes inspiration from typical ingredients of Italian culinary tradition, enhancing them with a touch of contemporary creativity. In the recipe we present here, a format of pasta from peasant cuisine is revived, originally born as an anti-waste necessity and perfect for absorbing the shellfish sauce. The true protagonist of this first course is the sauce made with the shells, a true concentrate of flavor. The mantis shrimps, also known as sea cicadas or canocchie, and the shrimp tails add a sweet and delicate note that contrasts magnificently with the intensity of the sauce. Chef Canzian manages to create a refined and balanced dish, where every bite is a discovery of tastes and traditions. His skill in transforming simple ingredients into an original culinary experience makes this recipe a tribute to the most authentic and creative Italian cuisine.

Don't miss these other delicious seafood first courses:

Paccheri with shrimp and scampi cream
Strozzapreti with mantis shrimp sauce
Bavette with octopus and shrimp
Pasta with jumbo shrimp

INGREDIENTS: Mixed Pasta 0.7 lb (320 g); Squills (Mantis shrimps) 7 oz (200 g) - mantis shrimps (to be cleaned); Shrimps 7 oz (200 g) - red (to clean); Sardinian camone tomato 5.3 oz (150 g); Tomato purée ½ cup (100 g); Garlic 2 cloves; Fresh chili pepper 1; White wine 1.8 oz (50 g); Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Mixed pasta with mantis shrimp and shrimp tails

To prepare the mixed pasta with mantis shrimp and shrimp tails, start by cooking the mantis shrimp: blanch the whole mantis shrimp in water for about 20 seconds 1, then drain them 2 and transfer them to a bowl 3.

Remove the head 4 and separate the shell from the flesh 5; set aside the shelled mantis shrimps 6 and keep the scraps.

Shell the shrimp as well: remove the head 7, eliminate the shell and the vein on the back 8, then cut the flesh in half 9.

Wash the tomatoes and cut them into wedges 10. In a pan, heat a swirl of olive oil with garlic and chili pepper 11. Add all the cleaning scraps of shrimp and mantis shrimp 12.

Sauté for a moment, then deglaze with white wine 13 and let the alcohol evaporate. At this point, add the tomatoes and the tomato puree 15.

Cook for 5 minutes 16, season with salt and pepper during cooking 17. Strain the base through a sieve, collecting the liquid in another pan 18.

Press the scraps well to extract the juices 19. Set aside the obtained base 20 and, in the meantime, boil the pasta for half the cooking time indicated on the package 21.

Drain the pasta halfway through cooking directly into the pan with the strained base 22. Complete the cooking, finally cream with olive oil 23 and stir to combine 24.

Serve immediately, completing the dishes with the shrimp 25 and mantis shrimp 26. The mixed pasta with mantis shrimp and shrimp tails is ready to enjoy 27!