Sedani rigati with Catalan-style shrimp
- Lactose Free
- Energy Kcal 616
- Carbohydrates g 73.8
- of which sugars g 9.7
- Protein g 26.5
- Fats g 23.9
- of which saturated fat g 3.59
- Fiber g 3.5
- Cholesterol mg 169
- Sodium mg 878
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 45 min
- Serving: 4
- Cost: Average
PRESENTATION
So here's the thing: Sedani rigati with Catalan shrimp is a seafood delight that totally brings the bright flavors of the Mediterranean right to your table. And you know what? This dish is all about combining the fresh taste of seafood with the crunchy bite of red onions—love that crunch—and the juicy pop of cherry tomatoes. The star here is the shrimp pasta recipe inspired by Catalan traditions. You get sweet shrimp cooked gently, then mixed with pasta tossed in this rich crustacean bisque. Really, every ridge of the sedani rigati gets soaked with flavor, making it a real treat. Catalonia is known for its love of seafood, and this combo really shows why traditional Catalan cuisine is so inviting. Thing is, the pasta stays light and tender—not heavy at all—perfect when served slightly cool. Ideal for summer nights or a laid-back dinner outside with friends.
Pretty much, across the Mediterranean, people find ways to keep things bright and zesty. This seafood pasta recipe really embraces that spirit. Raw cherry tomatoes add a crisp and tangy twist that pairs beautifully with the sweet shrimp. Seriously good. With the shrimp and tomato pasta mix, each bite is colorful and has a moist texture that just keeps you coming back for more. And here's the thing, what's great about this dish is its versatility; it works as both an appetizer and a main course. Whether you're preparing a big spread or keeping it simple for a quick seafood dinner, this Mediterranean shrimp pasta brings a taste of summer to every meal. It is a dish that captures the heart of combining cooked seafood with crisp, raw veggies, and really transforms your idea of pasta night. Dive into this really, really good mix, and feel how the blend of textures and flavors creates a truly memorable dining experience. For sure.
- INGREDIENTS
- Sedani Rigati pasta 11.3 oz (320 g)
- Shrimps 1.8 lbs (800 g)
- Cherry tomatoes 1.3 cups (200 g)
- Red onions 0.5 lb (200 g)
- Fine salt to taste
- Black pepper to taste
- Basil 8 leaves
- Extra virgin olive oil 6.3 tbsp (90 g)
- White wine vinegar 1 tsp (5 g)
- Shrimp bisque (Fumetto di crostacei) 2.1 cups (500 g) - made with shrimp shells and heads
How to prepare Sedani rigati with Catalan-style shrimp
To prepare sedani rigati with Catalan-style shrimp, start by How to clean shrimp. Remove the head with your hands 1, and gently extract the shell 2, keeping the scraps aside to make the bisque. Make an incision along the back of each shrimp and, using tweezers, remove the intestine 3.
Place the shrimp meat in the fridge and proceed to make the Shellfish Stock. Peel an onion and cut it into quarters, clean the leek by removing the ends and the green leaves, then slice it thinly. Melt the butter in a large saucepan and when it's melted, add the onion, leek, and garlic 4. Let everything brown and soften, then add the shellfish carcasses and let them brown for a couple of minutes over high heat, stirring with a wooden spoon and crushing the heads. Deglaze with white wine 5 and only when the alcohol has evaporated, add water to fully cover the shells. Add the parsley, black peppercorns, and season with salt 6.
Lower the heat and let it simmer gently for at least 60 minutes. During cooking, skim the broth with a skimmer 7, ensuring you rinse it each time to remove any residue. After the indicated time, the broth should have reduced to about half of the initial liquid, strain it with a fine-mesh sieve 8, and set aside your hot broth 9.
Wash the cherry tomatoes, cut them into quarters 10, and place them in a bowl. Season with salt 11, half the indicated amount of oil 12, and basil torn by hand.
Peel the onion, cut it into quarters 13, and from each quarter, cut thin slices 14. Transfer them to a bowl and completely cover the onions with cold water, add the vinegar 15, and let them soak for about ten minutes, making them more digestible.
Place a couple of ladles of the hot bisque in a pan, add the pasta 16, and cook it as if it were a risotto, adding another ladle of shellfish broth only when the previous one has almost evaporated 17 and stirring occasionally. If necessary, once the broth is finished, add some boiling water to finish cooking the pasta 18.
While your pasta is cooking, sear the shrimp in a pan with the remaining oil for a few minutes over high heat 19. Drain the onions 20 and set them aside. Once the pasta is cooked, turn off the heat and add the cherry tomatoes 21.
Add the onion slices and shrimp 22 and mix everything 23. Then serve your sedani rigati with Catalan-style shrimp while still hot 24.