Conchigliette – Cooking time: 6 mins.
Pasta inspired by tradition.
100% Italian organic durum wheat pasta.
Quality, like beauty lies in the small things.
NAES pasta is made in an artisan workshop that creates small amounts of pasta with high cure, lots of passion and devotion to details, taste and quality. It may be a small amount but it has huge value. Every single step in creation of NAES pasta, starting from preparation of dough to it’s manual packaging is held with attention and skill.
It is in the small details, that the excellency is hidden: a perfect texture, alluring aroma and the authentic taste of Italian wheat.
I recommend a recipe.
Conchigliette NAES with courgettes and shrimp in lemon cream:
Ingredients:
350 g of NAES Conchigliette
300 g of fresh shrimp, shelled and cleaned
2 medium courgettes, diced
1 medium onion, finely chopped
2 cloves of garlic, minced
200 ml of cooking cream
Juice and grated zest of 1 untreated lemon
50 ml of dry white wine
2 tablespoons of fresh parsley, chopped
Extra virgin olive oil
Salt and black pepper to taste
Instructions:
Cook the pasta:
Bring a pot of salted water to a boil and cook the NAES Conchigliette according to the instructions on the package. Drain them al dente, reserving some of the cooking water. This will be useful for blending the pasta later. Drain and set aside.
Prepare the zucchini and shrimp:
In a large pan, heat a drizzle of olive oil and add the chopped onion and garlic. Sauté over medium heat until the onion becomes translucent.
Add the diced zucchini to the pan and cook for a few minutes until they are tender but still crisp. Remove the zucchini from the pan and set aside.
Create the lemon cream:
In the same pan, pour in the cooking cream and lemon juice. Heat over medium heat, stirring to combine the ingredients.
Add the grated lemon zest to the cream. Continue stirring to incorporate the lemon flavors into the cream.
Cook for a few minutes until the cream starts to thicken slightly. Be careful not to over boil.
Cook the shrimp:
Add the shrimp to the lemon cream and cook until they turn pink and are fully cooked. This will only take a few minutes, as shrimp cook quickly.
Combine the ingredients:
Return the zucchini to the pan with the lemon cream and shrimp. Mix well to evenly distribute the flavors.
Add the cooked NAES Conchigliette to the pan and gently stir to combine all the ingredients.
Finishing touches:
If needed, add some of the reserved pasta cooking water to make the cream more fluid and enveloping.
Adjust salt and black pepper to your taste.
Sprinkle with chopped parsley for a touch of freshness and color.
Serving:
Transfer the Conchigliette with zucchini and shrimp in lemon cream to a large serving bowl or individual plates.
If desired, you can garnish with a few slices of lemon or some grated zest for an extra touch of lemon.
Serve immediately and enjoy this delicious pasta with its fresh and refined flavor!
