Orecchiette with shrimp del liri and arugula
Instructions
Sauté the shallots in oil and add the peeled shrimp.
As they become wilted, add the fresh tomatoes skinned and diced.
Boil the pasta in salted water, drain it al dente and mantecarla with the sauce.
Add the oil and the finely chopped Arugula.
Ingredients and dosing for 4 persons
- 1/2 shallots
- 400 g of type pasta orecchiette
- 200 g of crayfish
- 200 g of ripe tomatoes
- 1 bunch of arugula salad
- Olive oil extra virgin
- Salt
- Pepper