Reginette with Shrimp and Peppers
Category: Pasta Dishes
Servings: 4
Total Time: 40 minutes
Difficulty Level: Medium
This flavorful dish combines reginette pasta with succulent shrimp, vibrant red and green peppers, a touch of saffron, and a hint of spice. The mix of white wine and olive oil creates a rich base, while the zesty peppers and delicate shrimp elevate this simple yet exquisite recipe.
Ingredients
| Ingredient | Quantity |
|---|---|
| Reginette pasta | 320g |
| Shrimp | 8 pieces |
| Red bell peppers | 70g |
| Green bell peppers | 70g |
| White wine | 100g |
| Garlic | 2 cloves |
| Parsley | 1 bunch |
| Saffron | 1 sachet |
| Chili pepper | 1 |
| Extra virgin olive oil | 40g |
| Salt | to taste |
| Black pepper | to taste |
Instructions
-
Prepare the Shrimp:
In a large skillet, heat the olive oil over medium heat. Add the garlic cloves (left in their skins) and sauté until lightly golden, then remove them from the pan. Add the shrimp, which you’ve previously cleaned by washing them thoroughly under cold water. Sauté for about two minutes, allowing the shrimp to infuse with the oil and garlic. -
Deglaze with Wine:
Pour in the white wine, letting it cook off and evaporate for a few minutes. Once the wine has evaporated, turn off the heat and remove the shrimp from the pan. Set them aside, keeping them warm. -
Prepare the Peppers:
Wash and dry the red and green bell peppers. Cut them in half, remove the stems, seeds, and white membranes, and then slice them into thin strips. Next, cut the strips into small cubes.
Add the chili pepper to the pan with the leftover shrimp juices. Season with salt and black pepper. Add a ladle of pasta cooking water to help loosen the sauce. -
Cook the Pasta:
While you prepare the peppers, bring a large pot of salted water to a boil. Cook the reginette pasta until just under al dente, about 8-9 minutes. -
Infuse with Saffron:
In a small bowl, dissolve the saffron sachet in a small amount of the pasta cooking water, then pour this mixture into the pan with the peppers. Stir to combine. Add chopped parsley for freshness and flavor. -
Finish Cooking the Pasta:
Once the pasta is slightly undercooked, drain it, but reserve some of the cooking water. Transfer the reginette directly into the pan with the peppers. Allow the pasta to absorb the saffron sauce and achieve a beautiful yellow color. Continue to cook in the pan until the pasta reaches al dente texture. -
Combine and Serve:
Once the pasta has absorbed the sauce, add the shrimp back into the pan. Stir gently to combine, ensuring the shrimp and pasta are evenly distributed and coated with the flavorful sauce. Adjust the seasoning with salt and black pepper to taste.
Serve hot, garnished with fresh parsley, and enjoy this vibrant, flavorful pasta dish that’s perfect for any special occasion or a delightful weeknight dinner!
Enjoy this delicious, aromatic Reginette with Shrimp and Peppers, a beautiful combination of saffron, shrimp, and peppers that will transport you straight to the Mediterranean!
