Pasta with shrimp, Pachino and pistachio

Today a first irresistible dish: pasta with shrimp, Pachino tomatoes and pistachio. A recipe inspired by Sicilian cuisine for a first big pot, classy and tasty. Also perfect for an important dinner of fish. And it is good both hot and cold. And if you love shrimp, don't miss all my RECIPES WITH PRAWNS, one more delicious than the other. I used a type of pasta that I love, very widespread in Sicily, the casarecce, and prawns Small, perfect to create a comic tasty crustaceans. If you prefer, you can use and even spaghetti noodles, creating an elegant place in center of plate.

The bisque pasta with tomatoes and pistachio shrimp

Just comics shrimp, o bisque, It is necessary to obtain a plate with an intense flavor but balanced: shrimps, sweet and delicate, alone they are not able to give the right flavor. for that, know that decide not to prepare the balloon will hurt the recipe and you will not feel the just satisfaction by eating this dish. The pasta with shrimp, Pachino tomatoes and pistachio is a recipe for Sicilian inspiration (all the ingredients are of my Sicily bedda), I cook very often when I want to impress with a first plate of fish. Is’ easy to do and the bisque, that will surely advance, if put in your freezer will be a valuable ally for future pasta or rice with fish, as the RESOTTO TO PESCATORA.

Obviously take a look at all my SICILIAN RECIPES to find new fancy ideas. I will tell you this pasta is delicious freshly made, hot, but it is also delicious served cold, pasta salad as different from the usual, accompanied by a glass of white wine (cold also), near the sea, with the sound of the waves breaking on the shoreline. Obviously, with someone you love. Dreaming does not cost anything. Have a good day.


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  • 360 grams of casarecce or other short pasta
  • 500 grams of whole prawns
  • 300 grams of cherry tomatoes PGI
  • 1 clove of garlic
  • Caster sugar, to taste
  • salt and pepper, to taste
  • Thyme, Marjoram, fresh basil, to taste
  • PGI chopped pistachios, unsalted and lightly toasted, to taste
  • the shrimp waste, Test and carapaci
  • a stalk of celery
  • a piece of onion
  • 2 tomatoes Pachino
  • a few threads of parsley
  • half carrot
  • 100 ml dry white wine


Pasta with shrimp, Pachino tomatoes and pistachio

To prepare the pasta with shrimp, Pachino tomatoes and pistachio we must first clean the shrimp and, with heads and carapace, prepare a bisque, indispensable to give flavor to the dish.

FOR BISQUE (CARTOON). Clean the shrimps by removing the heads and the shell that surrounds the crustaceans. Set aside the heads and shells. Also discard the dark thread bowel inside Shrimp: I use a toothpick to pull it out and then gently with your fingers extension.

Peel the carrot and cut it into small pieces, clean the celery and cut it into slices. Put carrot, celery and onion, tomatoes and parsley in a pan with a little extra virgin olive oil and cook on medium heat for a few minutes. Add heads and the shells of shrimp and, over high heat, Brown (crushing the heads in order to bring out the mood) carefully for 5 minutes or until they have changed color. Add the white wine to evaporate and let evaporate the alcohol. Then add hot water to cover flush the shrimp waste. Bake for 30 minutes, then filter the sauce obtained in a colander meshed, fine crushing waste of shrimp and vegetables.

Wash the tomatoes and cut them in half. Place the tomatoes in a pan with a drizzle of extra virgin olive oil. Season the tomatoes with salt, papá, some’ of sugar, herbs and a drizzle of extra virgin olive oil. Cook the tomatoes over low heat, covered for 20 minutes, then remove the lid and continue cooking for another 10 minutes or until they are slightly wilted.

Skip the shrimp for less than a minute with a drizzle of extra virgin olive oil and very little salt in an already hot pan and high heat. The shrimp are lightly browned on the outside but remain soft inside.

Boil the pasta in salted water. Drain al dente and toss with the tomatoes, adding much cartoon crustaceans what is necessary to give the desired creaminess casarecce. The more you will put, the stronger the taste of shrimp. After creamy pasta with tomatoes and shellfish bisque, add shrimp.

Serve the pasta with shrimp and tomatoes Pachino completing the dish with plenty of chopped pistachios. Bon appétit!

THE PAIRING: A DOC Sicilia rosé made from grapes Nero d'Avola is the wine that does for us in this match. I come to take you to San Cataldo (Caltanissetta), which are active seals Lombardo, that produce this “Black Flower": alcohol content 13% vol, vinification in steel tanks, at a controlled temperature. A rosé wine that smells of strawberry and cherry, which is distinguished by a very fresh taste with hints of fruit. Ideal with the strong flavor of these noodles, where the bottom of the shrimp is the main thread.

Pasta with shrimp, Pachino and pistachio


To prepare the pasta with shrimp, Pachino tomatoes and pistachios you can use any type of shrimp, those pink pot with small prawns. I advise against using, though, prawns too big because it would be a waste. The seafood bisque it keeps perfectly in the freezer up to 1 month: you can also put it in ice trays, wrapped in plastic wrap, to get the right dose to flavor your dishes ready.

Pasta with shrimp, Pachino and pistachio

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Guideline ferdinand 6 September 2018 at 20:04

I take it pretty much the same and is able to transform a dull day in a day “satisfied” it is clear.
Hello, ADA

elisabetta corbetta 5 September 2018 at 08:43

The first dish that I love!!!!!!!!!!
Elizabeth Corbetta

Ada Parisi 6 September 2018 at 19:51

Thank you always!


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