Mediterranean Gold: My Shrimp Paccheri with Piennolo Aroma and the Secret of Express Seafood Stock

 

​Here is my professional process Shrimp Paccheri (Il Fumetto): I never waste flavor. I boiled the shrimp shells and heads over low heat to create a rich seafood stock (fumetto).

​The Base: Sautéed garlic, chili, and melted anchovies in extra virgin olive oil. The anchovies are the secret for that deep Mediterranean savoriness. 

​The Sauce: Added fresh 'del Piennolo' cherry tomatoes. Once the flavors combined, I added the shrimp, seared them quickly, and deglazed with a splash of dry white wine. 

​The Risottatura: I finished cooking the pasta in the pan for the last 5 minutes, adding the shrimp stock gradually. This creates a natural, velvety emulsion with the pasta starch.

​The Finish: Off the heat, a handful of fresh parsley and a final toss (spadellata) for the perfect shine. 🌟