Barilla® Al Bronzo® Mezzi Rigatoni Pasta with White Butter, Shrimp Tartare and Chopped Capers Recipe | US_PROD-aab460b3-14d5-4d5e-a1ac-b59c8b6d5181

Al Bronzo^® Mezzi Rigatoni with White Butter, Shrimp Tartare & Chopped Capers

Name: Al Bronzo® Mezzi Rigatoni with White Butter, Shrimp Tartare & Chopped Capers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 1 Package Barilla® Al Bronzo® Mezzi Rigatoni pasta; 7 Tablespoons butter; 2 shallots; 7 Tablespoons vinegar; 7 Tablespoons white wine; 12 Cleaned large red shrimp, sushi grade; 1½ tablespoons Extra Virgin Olive Oil; 2 Tablespoons capers in brine, finely minced; 1 Teaspoon lemon zest; Marjoram leaves for garnish

30 minutes

Weeknight Weekend Gatherings Summer Recipes Spring Recipes Dairy/Cream Extra Virgin Olive Oil Lemon Seafood Shrimp Al Bronzo

Looking to impress your guests at your next dinner party? This pasta dish can be assembled quickly, and is an elegant addition to your tablescape. The Al Bronzo^® Mezzi Rigatoni is folded into the delicate white wine sauce. Lemon zest is tossed with sea salt and fresh red prawns. The prawns are placed on top of the Rigatoni pasta and garnished with fresh marjoram (an herb in the oregano) and minced capers. Barilla^® Al Bronzo^® Mezzi Rigatoni is made by extruding dough through a bronze die that is micro engraved. This gives the pasta a rougher texture, allowing pasta sauces to perfectly adhere to our beautifully crafted pasta.

Ingredients

8 servings

1Package Barilla^® Al Bronzo^® Mezzi Rigatoni pasta

7Tablespoons butter

2shallots

7Tablespoons vinegar

7Tablespoons white wine

12Cleaned large red shrimp, sushi grade

1½tablespoons Extra Virgin Olive Oil

2Tablespoons capers in brine, finely minced

1Teaspoon lemon zest

Marjoram leaves for garnish

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

For the white butter: In a pan, add shallot, wine and vinegar and reduce by half.

Step 2

Remove the shallots and whisk in the cold butter.

Step 3

Cut up the shelled and deveined prawns into a rough tartare, dress with oil, a little salt and lemon zest.

Step 4

Cook pasta according to package directions, drain and dress with the white butter. Add the prawn tartare and plate up with a few leaves of marjoram and the minced capers.