Penne rigatewith prawn, saffron and lemon ragù

N. 849

20 min
15 min
4 people
Easy
Penne rigate con ragù di gamberi

INGREDIENTS

Organic Italian Wheat Penne Rigate no. 849 320g
Prawn tails 500g
Garlic clove 1
Sachets of saffron 2
Organic lemon 1
Parsley to taste
Saffron strands to taste
Extra virgin olive oil to taste
Salt to taste

PREPARATION

  1. Peel the prawns and devein using a toothpick. Rinse under running water, set 4 whole prawns aside, and chop the rest into small pieces.
  2. Cook the Penne Rigate no.849 to an al dente texture in salted boiling water.
  3. Heat a drizzle of oil in a pan with the clove of garlic and a few parsley stems. Add the prawns, sear quickly and season with salt.
  4. Dissolve the saffron in a ladleful of pasta cooking water.
  5. Once cooked, drain the penne and toss straight into the pan with the sauce. Mix together and let the flavours combine, adding a ladleful of cooking water if required.
  6. Turn off the heat and add a handful of chopped parsley and the grated zest of half a lemon.
  7. Plate up and garnish with some parsley leaves, the whole prawns, saffron strands and lemon zest.

Recommended pasta for this recipe

Penne rigate
N. 849 - Organic Italian wheat
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