Scialatielli al Limone with Buffalo Mozzarella and Shrimp
Category: Pasta Dishes
Servings: 4
Ingredients
Ingredient | Quantity |
---|---|
Semola di grano duro rimacinata (semolina flour) | 400g |
Eggs | 1 |
Whole milk | 175g |
Pecorino Romano cheese | 30g |
Extra virgin olive oil | 10g |
Fresh basil leaves | To taste |
Shrimp (Mazzancolle) | 300g |
Stracciatella (buffalo mozzarella) | 200g |
Lemons | 220g |
Butter | 100g |
Oregano (fresh or dried) | To taste |
Sea salt | To taste |
Black pepper | To taste |
Extra virgin olive oil (for drizzling) | To taste |
Instructions
-
Prepare the Pasta Dough:
- Begin by finely chopping the fresh basil leaves with a knife.
- In a large bowl, combine the semolina flour and egg, stirring gently to incorporate. Gradually add the pecorino cheese and chopped basil. Continue mixing while slowly adding the milk, until the dough begins to form.
- Once the dough has taken shape, transfer it to a work surface. Knead the dough until smooth, and then wrap it in plastic wrap. Let it rest at room temperature for about 30 minutes.
-
Clean the Shrimp:
- While the dough rests, clean the shrimp. Begin by removing the shell, then carefully detach the head from the body and remove the intestinal vein. Cut the shrimp into approximately 1.5 cm pieces.
- Place the chopped shrimp into a bowl and season with a drizzle of olive oil and a pinch of black pepper. Stir gently to combine and set aside, remembering to occasionally stir.
-
Prepare the Lemon Zest and Juice:
- Grate the zest of the lemons, making sure to avoid the bitter white pith. Then, squeeze the lemons to extract their juice and set both aside for later.
-
Roll and Shape the Pasta:
- Roll out the pasta dough on a lightly floured surface, using semolina flour to prevent sticking. Roll the dough until it reaches a thickness of about 0.5 cm. Fold the edges towards the center, dusting with more semolina flour as needed.
- Cut the dough into strips about 15 cm in length.
-
Cook the Pasta:
- Bring a large pot of water to a boil. Once the water is bubbling, add the scialatielli and cook for about 2-3 minutes, or until they float to the surface, indicating theyβre done. While the pasta cooks, heat a small saucepan over low heat and melt the butter. Season with salt and pepper.
-
Combine the Pasta and Shrimp:
- Once the scialatielli are cooked, drain them and immediately add them to the pan with the melted butter. Toss the pasta gently in the butter, ensuring it is well-coated.
-
Plate the Dish:
- Transfer the pasta to serving plates. Garnish each plate with a few strips of stracciatella buffalo mozzarella, the cooked shrimp, some lemon zest, fresh oregano leaves, and a final sprinkle of black pepper.
- Drizzle with a little extra virgin olive oil for added flavor.
Serve & Enjoy:
Your Scialatielli al Limone with Buffalo Mozzarella and Shrimp is now ready to enjoy! The bright, citrusy zing from the lemon, combined with the creamy buffalo mozzarella and succulent shrimp, creates a delightful and refreshing pasta dish. Perfect for any special occasion or a weeknight treat. Buon appetito!
Nutritional Information (Approximate per serving):
Nutrient | Amount per Serving |
---|---|
Calories | 500 kcal |
Protein | 25g |
Fat | 24g |
Carbohydrates | 50g |
Fiber | 3g |
Sugars | 5g |
Sodium | 350mg |
(Note: Nutritional values are estimates and may vary based on ingredient brands and specific quantities used.)