Shrimp with Troffie Pasta

History of this recipe: Over the past ten years my vacation & holidays are spend in Ventimiglia, for which I have learned so much about cooking with only fresh ingredients. It is now I decide when I get to the market what shall be for dinner, depending on what fresh produce and meats look good. In that It has taught me very easy healthy and delicious dishes that my family enjoys.

• 1 dozen extra large shrimps (almost small lobster tails)
• 2 bunches of fresh Italian parsley leaves only (save a few sprigs for decoration)
• 1 large clove of garlic quartered
• 1/4 teaspoon of sea salt
• 2 twists of fresh ground black pepper
• 1/2 cup cold first pressed virgin olive oil
• 2 liters bottled Italian water (2 quarts)
• 1 tablespoon sea salt
• 1 package of Troffie pasta
• 1 lemon cut into wedges

METHOD

Wash and clean shrimp, leaving shells on, and butterfly the shrimp. Set aside in a tray.

Wash and take off leaves from parsley. Put parsley, garlic, salt, pepper and olive oil into a blender and puree to a thick type paste. Pour some into tray with shrimp, and coat each shrimp. Set aside remaining mixture. Let shrimp marinate about 15 minute.

Fill a large pot with bottled Italian water and add some sea salt bring to a boil. Add Troffie and cook till ready. This is a very important step as it will change the taste of the pasta, if cooked with tap water.

Place open side down on a hot grill shrimp, and cook about 8-10 minutes depending on the size of the shrimp. If needed, add some more olive oil.

Drain pasta and toss in a large serving bowl with reserved garlic mixture.

Put shrimps on a serving tray and place lemon wedges & extra parsley on tray. Pour any remaining garlic mixture over shrimps.

Serves: 4

Contributor: Victoria Placente Giordano

Troffie pasta is much served in the Liguria region of Italy, mostly with pesto. It looks like a mini, mini, mini, not perfectly shaped crescent roll. It may also be called Strozzapreti.

back to pasta recipes    back to shrimp recipes

top of page