Italian
Crudaiola with Raw Shrimp
by Federico Fusca Chef · 332K subscribers on YouTube
A summer cold pasta with raw tomato cream, fresh mozzarella pearls, olives, cucumber and raw shrimp. Fresh, fragrant and super simple.
- Servings
- 5
- Difficulty
- easy
Ingredients
13 items- Datterino Cherry Tomatoessweet cherry tomatoes
- Small Mozzarella (Fiordilatte)fresh mozzarella pearls
- Taggiasca OlivesTaggiasca olives
- Cucumberpeeled, seeded, diced
- Fresh Basilused both in the cream and for garnish
- Lemonzest only
- Garlicto taste
- Saltfor the pasta water and to taste
- Black Pepperfreshly ground, to taste
- Olive Oilextra virgin olive oil
- Tropea Red Onion(optional) — optional, thinly sliced
- Pasta (mezzi rigatoni)or any short pasta
- 5 pcsViolet Shrimpraw, cleaned
Method
- Wash and destem the cherry tomatoes.
- Place the tomatoes in a blender with basil, garlic, olive oil, salt, black pepper, and lemon zest. Blend until smooth. Set aside.
- Fill a pot with water and bring to a boil. Add salt.
- In a bowl, combine Taggiasca olives, fiordilatte mozzarella pearls, torn fresh basil, peeled and diced cucumber (seeds removed), and thinly sliced red Tropea onion (optional). Mix and set aside.
- Add the pasta (mezzi rigatoni) to the boiling water. Cover and turn off the heat. Let cook passively for 14 minutes.
- Drain the pasta and let it cool slightly.
- In a large bowl, combine the cooled pasta, the tomato cream, and the vegetable/mozzarella mixture. Mix well.
- Clean the shrimp: remove the head, shell, and intestinal vein.
- Plate the pasta and top with the raw shrimp.
- Garnish with fresh basil leaves and lemon zest.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
