Il Cucinologo
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Penne Rigate with Paprika Pesto and Marinated Scampi

17/11/2023

Here is the recipe for Penne Rigate with Paprika Pesto and Marinated Scampi, with an Italian touch.

Ingredients

  • 320 g penne rigate
  • 400 g fresh scampi
  • 1 garlic clove
  • Extra-virgin olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Chopped parsley
  • 1 tablespoon sweet paprika
  • 80 g pine nuts
  • 40 g grated Parmesan
  • 1 bunch fresh basil
  • 1 chili pepper (optional)

Preparation

  1. Start by marinating the scampi. Clean the scampi by removing the shell and intestinal vein. Place them in a bowl with a drizzle of extra-virgin olive oil, finely chopped garlic, lemon juice, salt, pepper, and chopped parsley. Mix well to coat and let rest in the fridge for about 30 minutes.

  2. Meanwhile, prepare the paprika pesto. Lightly toast the pine nuts in a dry pan, then transfer them to a food processor with the paprika, basil, a pinch of salt, and about 100 ml extra-virgin olive oil. Blend until you obtain a smooth, creamy sauce. If needed, add a little water to make the consistency more fluid.

  3. Cook the penne rigate in plenty of salted water according to the package instructions for al dente texture.

  4. While the pasta cooks, drain the scampi from the marinade and sauté them in a pan over high heat with a drizzle of oil and the chili pepper (if you like spice), for 2-3 minutes. Then set them aside and keep warm.

  5. Drain the al dente pasta, reserving some cooking water. Return the penne to the pot and add the paprika pesto. Mix well, adding a little cooking water if necessary to combine everything.

  6. Add the sautéed scampi to the pesto and mix gently.

  7. Serve the penne rigate with paprika pesto and marinated scampi, sprinkled with grated Parmesan and fresh chopped parsley.

Trivia

Paprika pesto is a creative variation of traditional Genoese pesto. The sweetness of paprika contrasts with the bold flavor of basil, creating a sauce perfect for pairing with the delicate taste of scampi. Paprika is widely used in Italian cuisine, especially in Southern Italy, where foreign influences have enriched the regional culinary heritage.