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bavette risottate with small shrimps and pistachios

Having in the freezer cheap preboiled shrimps, we can prepare magnificent pastas in a few minutes.

ingredients for 4 servings (cost about 3€ pp)
  • 320 g bavette or other long format pasta
  • 200 g small shrimps
  • 2 large garlic cloves, minced
  • ½ liter fish stock
  • Salt
  • EV sunflower oil
  • Butter
  • Parmigiano Reggiano cheese
  • Pistachios, whole and finely chopped

As we have already seen, the risottata technique is the luxurius way to cook some pasta dishes. I think you understand that we prepare the pasta, just like the risotto.

So, in a pan we add the sunflower oil with the already minced garlic and then we put it on the heat. We don´t start with hot oil in order, to protect the garlic from burning.

When the garlic starts to become pale we add a ladle of very hot and slightly salted water and a ladle of hot stock and right after the bavette and we continue the cooking of pasta till the al dente point, adding very hot water and stock, when needed and stirring frequently. It’s crucial not to let the pasta dry, and to add boiling water or stock before the drying point in order to preserve pasta starches.

Meanwhile, in another pan we stir and fry the small shrimps for a couple of minutes. We peel the smaller of them and we cut them in small pieces.

When the pasta is ready, we add the butter and the cut shrimps and we withdraw the pan from the heat. We add the chopped pistachios and the cheese and we start the procedure of “mantecare”, which means an intensive stirring in order to create a creamy sauce.

We plate and we decorate with the whole pistachios and the whole shrimps.


Published in PASTA