Bavette with Shrimp and Pomegranate
Category: Main Course (Primi Piatti)
Serves: 4
This elegant and vibrant recipe combines the delicate flavors of fresh shrimp and the sweetness of pomegranate, offering a beautifully balanced dish that’s perfect for a special meal or a dinner party. The light, flavorful sauce of white wine and basil enhances the natural sweetness of the seafood, while the juicy pomegranate seeds add a touch of tartness and color to the pasta. It’s an easy yet impressive dish that will delight your guests with its fresh and unique taste.
Ingredients
| Ingredient | Quantity |
|---|---|
| Linguine | 320g |
| Shrimp (scampi) | 500g |
| Pomegranate | 100g |
| Fresh Basil | 4 leaves |
| Garlic (clove) | 1 |
| White Wine | 50g |
| Fine Salt | to taste |
| Black Pepper | to taste |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | Approx. 420 |
| Protein | Approx. 35g |
| Carbohydrates | Approx. 45g |
| Fat | Approx. 10g |
| Fiber | Approx. 2g |
| Sugars | Approx. 5g |
| Sodium | Approx. 600mg |
Instructions
-
Prepare the Ingredients
Start by rinsing the fresh basil leaves thoroughly. Once washed, slice them into thin strips. Set aside for later. -
Clean the Shrimp
If not already done, clean the shrimp by removing the shells and deveining them. You can use kitchen tongs to help remove the shrimp intestines. If you’re working with large shrimp, you may need to carefully lift and pull out the vein with a skewer or your fingers to ensure no part remains stuck to the shrimp. Once cleaned, chop the shrimp into small, uniform pieces. This will ensure even cooking. -
Cook the Pasta
In a large pot, bring plenty of salted water to a boil. Add the linguine and cook according to the package instructions, usually around 9-10 minutes, until al dente. Drain the pasta, but be sure to reserve a cup of pasta water to adjust the sauce later if needed. -
Sauté the Garlic and Shrimp
While the pasta cooks, heat a large non-stick frying pan over medium heat. Add a drizzle of olive oil, then gently sauté the whole garlic clove until golden brown and fragrant. Remove the garlic from the pan and discard it. Now add the chopped shrimp to the pan and cook for about 2-3 minutes, or until they turn opaque and tender. Add the white wine and let it evaporate for about 1-2 minutes. -
Combine Pasta and Shrimp
Once the pasta is drained and the shrimp is ready, add the linguine directly into the pan with the shrimp. Toss the pasta gently to coat it in the flavorsome shrimp mixture. Let the pasta cook in the pan for a minute or two, allowing the pasta to absorb the delicious shrimp flavors. -
Add Pomegranate and Basil
Stir in half of the pomegranate seeds (about 50g) into the pasta and shrimp mixture. Save the other half for garnish. Add the freshly sliced basil, then season the dish with salt and black pepper to taste. If the pasta seems a bit dry, add a little reserved pasta water to achieve a creamy texture. -
Serve and Garnish
Plate the linguine with shrimp and pomegranate, making sure to garnish with the remaining pomegranate seeds. These will not only add a vibrant pop of color but also a burst of freshness that complements the rich flavors of the dish. -
Enjoy
Serve immediately while hot, savoring the sweet and savory combination of shrimp, basil, and pomegranate. The freshness of the pomegranate seeds and the lightness of the basil bring a delightful contrast to the richness of the shrimp and pasta. Enjoy your delicious, restaurant-quality dish!
This Bavette with Shrimp and Pomegranate recipe is a wonderful way to showcase fresh, seasonal ingredients in a light yet flavorful dish. The combination of tender shrimp, al dente pasta, and the refreshing burst of pomegranate creates a delightful experience for your taste buds. Perfect for a casual dinner or an elegant occasion, this dish will quickly become a favorite in your culinary repertoire.
