Penne with shrimp ragù and crusco pepper crumbs
Preparation
10 minutes
Cooking
25 minutes
Portions
2
Difficulty
Easy
Ingredients
- Penne rigate 180 gr
- Shrimp 6
- Celery 1 piece
- One chopped onion
- Garlic 1 clove
- Pepper bran 50 gr
- Dry white wine 50 ml
- Sunflower oil
- Extra virgin olive oil to taste
- Salt to taste
Procedure
Sauté the celery, garlic, and onion in a pan, add the coarsely chopped prawns, season with salt, deglaze with white wine, and cook for 10 minutes over low heat.
In another pan, fry the peppers in sunflower oil at 180 degrees for a few moments, until they become swollen and crispy, dry them on absorbent paper.
Cook the pasta and stir it into the shrimp ragù. Serve garnished with crispy crusco pepper pieces.