Italian
Summer Pasta with Tomato Gazpacho and Purple Shrimp
by Federico Fusca Chef · 332K subscribers on YouTube
A refreshing summer pasta dish that combines the freshness of a tomato gazpacho with the sweetness of purple shrimp tartare. Easy to make and perfect for hot days.
- Difficulty
- easy
Ingredients
10 items- Datterini Cherry Tomatoessweet cherry tomatoes
- Cucumberpeeled
- Garlic(optional) — optional
- Tropea Red Oniona small piece
- Fresh Basila generous bunch
- Extra Virgin Olive Oilfor gazpacho and finishing
- Saltto taste
- Gambero Violapurple shrimp, cleaned
- Lemon Zestgrated zest
- Spaghettispaghettone or regular spaghetti
Method
- Clean the purple shrimp: remove the head, peel, and devein. Set aside.
- Make the gazpacho: place the cherry tomatoes, peeled cucumber, garlic (optional), Tropea onion, fresh basil, extra virgin olive oil, and salt in a blender. Blend until creamy.
- Lightly chop the cleaned shrimp into a tartare. Season with a pinch of salt, a drizzle of olive oil, and grated lemon zest. Mix and leave at room temperature.
- Cook the spaghetti in plenty of salted boiling water according to package directions (about 14 minutes).
- Drain the pasta and transfer to a bowl. Add several spoonfuls of the gazpacho and a drizzle of raw olive oil. Toss to coat the pasta evenly.
- Serve the pasta in a nest and top with the shrimp tartare.
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.
