Il Cucinologo
EN

Orecchiette with Mantis Shrimp and Zucchini

17/11/2023

Orecchiette with mantis shrimp and zucchini are a delicious variation that combines the flavors of the sea with those of the land, creating a tasty and refined balance. Here is the recipe to prepare this delightful dish:

Ingredients

  • 320 g orecchiette (typical Apulian pasta)
  • 500 g mantis shrimp
  • 2 medium zucchini
  • 2 garlic cloves
  • Fresh parsley to taste
  • Extra virgin olive oil
  • Chili pepper (optional)
  • Salt to taste
  • White wine, one glass

Preparation

  1. Start by cleaning the mantis shrimp. Cleaning the mantis shrimp involves detaching the head from the body and removing the shell and intestine. Rinse the seafood under running water to remove any residue.

  2. Cut the zucchini into rounds or half-moons that are not too thin, so they do not fall apart during cooking.

  3. In a large pan, heat the extra virgin olive oil and sauté the garlic cloves. If you like, you can also add a piece of chili pepper to give the dish a spicy note.

  4. Add the zucchini to the pan and let them cook over medium-high heat until lightly golden, then season with salt.

  5. Add the mantis shrimp to the zucchini, let them braise for a couple of minutes, then deglaze with a glass of white wine. Allow the alcohol to evaporate and continue cooking the mantis shrimp for about 5 minutes, until they have opened well and are cooked.

  6. Meanwhile, bring a pot of salted water to a boil and cook the orecchiette according to the time indicated on the package to achieve al dente pasta.

  7. Drain the orecchiette and transfer them to the pan with the zucchini and mantis shrimp, reserving some pasta water.

  8. Toss everything over high heat to combine the ingredients, adding a little pasta water if necessary to make the sauce creamier.

  9. Once plated, sprinkle with chopped fresh parsley and serve immediately.

Trivia

Mantis shrimp, also known as squilla, are crustaceans found in the Mediterranean Sea and particularly along the Italian coasts, giving the dish a very local flavor and tradition, while adding a creative twist. Buon appetito!