Chef: Gaetano Trovato

Spinach linguine with red shrimp, courgettes and fresh tomato

  • PT100M 100min
  • Difficulty


  • 200 g Linguine n° 7 con spinaci
  • 5 red prawns
  • 2 fresh ripe tomatoes peeled and cut into julienne strips
  • 4 courgettes, the outer part cut into julienne strips
  • 1/2 lemon, juiced
  • 1 sprig of lemon thyme
  • 1 garlic clove
  • salt, pepper, Extra Virgin Olive Oil
  • 1 minced prawn
  • 1 carrot
  • 1 yellow onion
  • 1 celery stalk
  • 1 garlic clove
  • 1/2 small glass of anise liqueur
  • 8 Pachino baby tomatoes
  • salt, pepper, extra virgin olive oil, vegetable stock
Linguine n° 7 con spinaci


Preparation of the shrimp sauceToast the chopped vegetables in a casserole with extra virgin olive oil, add the shrimp heads and shells and minced shrimp, sauté. When everything is nice and dry moisten with the anise liqueur, add the baby tomatoes, cover with vegetable stock and continue cooking for about 40 minutes. When ready sieve and keep warm.Dish preparationCook the De Cecco spinach Linguine in plenty of salted water for 11 minutes. In a pan sauté with a little extra virgin olive oil a garlic clove, the courgettes, tomato fillets and the linguine. Season with salt and pepper. PRESENTATIONroast the prawns in a pan; pour the prawn sauce into a shallow and smooth layer, roll the linguine up with a cook's fork, place them on top of the sauce, then garnish with the prawns and serve.