| S LA CUCINA EOLIANA E SICILIANA the food of the eolian islands and sicily |
| |
| conchiglie ai gamberetti crudi shell pasta with raw baby shrimp ingredients: 1/2 pound small shrimp 1/2 pound shell pasta (conchiglie) 1 lemon, zested and juiced 2 tablespoons capers 2 garlic cloves, minced 1/4 cup chopped parsley 1/4 cup extra virgin olive oil salt and freshly ground pepper to taste |
| text, recipes and original photographs copyright © 2000-2004 ~ la cucina eoliana e siciliana ~ all rights reserved special thanks to adam butler for the use of his photographs alberto@lacucinaeoliana.com |
| HOME | INTRODUCTION | RECIPE INDEX | RESOURCES | FAMIGLIA | GESSO | MILAZZO | VIAGGIO LETTERATURA | CINEMA | CALASCIONE | SITE INDEX |
 |
|
|
| Rinse and clean the shrimp, removing the skin and tails. In a large bowl, combine the shrimp, lemon zest, lemon juice, capers, minced garlic, olive oil, salt and pepper and set aside to marinate for at least an hour. Bring a large pot of salted water to boil and cook the pasta until al dente. Strain the pasta, toss in the bowl with the marinated shrimp and serve immediately. |
 |