Orecchiette with Sugarelli and Shrimp Sauce

Orecchiette with sugarelli and shrimp sauce are a dish that skillfully blends the flavors of the sea with the tradition of homemade pasta. Here is the recipe to prepare this tasty dish.

Ingredients

• 400 g of orecchiette
• 300 g of sugarelli (or other blue fish)
• 200 g of fresh shrimp
• 300 g of cherry tomatoes
• 2 garlic cloves
• 1 bunch of fresh parsley
• White wine (one glass)
• Salt to taste
• Chili pepper (optional)
• Extra virgin olive oil

Preparation

1. Start by cleaning the sugarelli: remove the innards, cut off the heads and fillet them. Then cut the fillets into pieces. Also clean the shrimp by removing the shell and the intestine.
2. Bring a pot of salted water to a boil to cook the orecchiette.
3. In a large pan, sauté the finely chopped garlic in extra virgin olive oil. If you like a touch of spiciness, you can also add some chili pepper.
4. Add the cherry tomatoes cut in half and let them cook for a few minutes until a light sauce forms.
5. Pour in the glass of white wine and let the alcohol evaporate.
6. Add the sugarello pieces and cook for about 5 minutes.
7. Place the shrimp in the pan, adjust the salt and cook for another 3-4 minutes, until the shrimp turn pink and the sugarello is fully cooked.
8. Meanwhile, cook the orecchiette al dente according to the package instructions. Drain the pasta and reserve some cooking water.
9. Transfer the orecchiette to the pan with the fish sauce, mix well to combine everything, adding a little cooking water if necessary to make the sauce creamier.
10. Turn off the heat and add the chopped fresh parsley, stirring one last time.

Serve the dish with a drizzle of raw oil and, if desired, a sprinkle of fresh parsley. Enjoy your meal!

Fun Fact

Orecchiette are a pasta shape typical of the Puglia region, whose name derives from their shape that resembles a small ear. Tradition has it that they are made by hand, by pressing and dragging a piece of pasta on a work surface with the thumb.