Durum wheat pasta LINGUINE, 400 g
This pasta is longer, slightly wider, thicker and more rectangular in shape than spaghetti. Perfect with all sauces.
Durum wheat flour is not without reason called pasta flour. Pasta made from this flour is a source of protein; it stands out with excellent taste properties and the highest quality.
A source of protein and fiber
Does not boil to rags, does not stick together*
* following the preparation instructions
Bronze forms are used for a perfect friendship of pasta and sauce. Traditional pasta production is unimaginable without bronze shapes. It is to them that all compliments should be addressed. These shapes scratch the surface of the pasta and give it roughness so that it perfectly absorbs the sauce.
LINGUINE
with shrimp
400 g
100 g
–
3 cloves
100 ml
2 cups
2 handfuls
2 handfuls
1 tsp.
–
–
800 g
LINGUINE pasta
Butter
White onion
Garlic
Dry white wine
Cream
Arugula
Parmesan cheese
Ground sweet peppers
Salt
Pepper
Uncooked shrimp with tails
400 g
100 g
–
3 cloves
100 ml
2 cups
2 handfuls
2 handfuls
1 tsp.
–
–
800 g
LINGUINE
Butter
White onion
Garlic
Dry white wine
Cream
Arugula
Parmesan cheese
Ground sweet peppers
Salt
Pepper
Uncooked shrimp with tails
- Cook the pasta as indicated on the package.
- Sprinkle the shrimp with salt and sweet pepper. Melt 50 g of butter in a pan. Fry the shrimp on both sides for about 2-3 minutes until it changes color. Set aside.
- Melt the remaining butter in a pan. Fry the chopped onion and garlic. Pour the wine. Simmer for a few minutes, add the cream, and bring to a boil.
- Season with salt and pepper to taste.
- Mix the pasta with cream sauce and shrimp. Place the arugula on top, and serve sprinkled with Parmesan cheese.