Il Cucinologo
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Sedani Rigati with Catalan Shrimp

17/11/2023

Sedani rigati with Catalan shrimp is a dish that combines pasta, with its hearty presence, and the delicate flavors of the sea, seasoned in “Catalan” style, typical of the Spanish region of Catalonia. The idea behind this dish is to pair shrimp with a fresh tomato sauce with onion and peppers, ingredients typical of the “ensalada catalana”. Here’s how to prepare it with an Italian touch:

Ingredients

  • 320 g of Sedani rigati
  • 400 g of fresh shrimp
  • 3 ripe tomatoes
  • 1 red bell pepper
  • 1 medium red onion
  • 2 garlic cloves
  • Extra-virgin olive oil
  • Salt and pepper to taste
  • Fresh chopped parsley
  • Juice of 1/2 lemon (optional)
  • A pinch of chili flakes (optional)

Preparation

  1. Start by cleaning the shrimp: remove the heads, shells, and intestinal veins. Leave a few whole for garnish, if desired.

  2. Blanch the tomatoes for a few seconds in boiling water, then remove the skins, seeds, and dice the flesh.

  3. Clean and cut the red bell pepper into small pieces or strips.

  4. Thinly slice the red onion.

  5. Heat a drizzle of oil in a pan and add the garlic cloves. Sauté until golden, then remove them.

  6. Add the shrimp to the pan and sear for a few minutes. Then add the onion and bell pepper. Sauté everything until softened.

  7. Add the diced tomatoes, salt, pepper, and a pinch of chili flakes if you like it spicy. Cook for about 10 minutes, until the sauce has slightly reduced.

  8. Meanwhile, bring a pot of salted water to a boil and cook the Sedani rigati according to the package instructions for al dente.

  9. Drain the pasta and add it to the pan with the sauce and shrimp, gently tossing to combine everything.

  10. Plate and garnish with chopped parsley and, if desired, a drizzle of extra-virgin olive oil and a few drops of lemon juice.

Trivia

Catalan cuisine is notably rich and varied, influenced by its geographic location and history. This recipe combines Italians’ love for pasta with the freshness and flavor of Catalan seafood dishes. The original “ensalada catalana” is not made with pasta, but in this variation the ridged sedani provides the perfect base to absorb the intense flavors of the sauce.