3 Minutes Shrimp Pasta Sauce with Garlic and Lemon Zest, Italian Style – Healthy, Easy and Quick – Deliciously amazing!

Shrimp Pasta Sauce Italian style

Delicious Shrimp Pasta Sauce: when you’re looking for an authentic Italian pasta sauce recipe, you know that you’re looking for simplicity, using just few ingredients along with some basic cooking techniques to simply enhance the natural flavour of the food and still having amazing and utterly delicious.


easy, quick, shrimp, pasta, sauce, prawn, sauce, italian

This pasta sauce may seem not so special from the pictures but I ensure you this dish is so so so tasty that you could compete with a proper Italian restaurant near the Amalfi coast!
So trust me when I’m saying that this is amazingly delicious, because it is and it’s also ridiculously quick to make, less than the pasta cooking time – just 3 minutes!
easy, quick, shrimp, pasta, sauce, italian, lemon, garlic
For this recipe I suggest you to use Spelt Spaghetti because their nutty taste goes perfectly with this shrimp sauce, giving you the sensation of eating in a fine restaurant.
  organic, spelt, spaghetti, farro, luzi, bellavita
Spelt is an ancient grain and is really healthy, it’s low in calories than the classic wheat, easier to digest because the extra fiber contained in it aids in the digestion of the gluten. This particularly rich grain is high in protein and satisfies the stomach, so you only need a little to fill you up, perfect for your diet – healthy and satisfying!

Always remember to buy quality ingredients to have the most satisfying experience, especially when you’re cooking Italian. 


You can find authentic Italian Spelt pasta along with other authentic Italian specialities in this fabulous online shop “Bellavita Shop“* who is based in London, UK. I really suggest you to see all the authentic and marvellous food and drinks they sell: Artisan Italian food of unique quality at your fingertips, at last!

bellavita, box, italian, food, online, quality, authentic
*Spelt Spaghetti were complimentary, but as always, my opinions are my own.

EXCLUSIVE to 50 Ilaria’s Perfect Recipes readers: Register here for your FREE ticket to attend the Bellavita EXPO, London, from the 17th to the 19th of July 2016, using the code: BELLAVITAMAG

King Prawn Pasta Sauce with Garlic and Lemon Zest Italian Style

Difficulty: super easy
Preparation: 0 minutes Cooking Time: 3 minutes
Yield: 2 servings

INGREDIENTS:

  • 160 grams / 2/5 pounds Spelt pasta
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves, peeled (slightly squashed with your hands)
  • 200 grams / 1/2 pound medium shrimp, peeled and deveined if necessary / King prawns (reserve 6 with tail for decoration)
  • 30 ml / 1/8 cup dry white wine
  • finely grated zest of 2 lemons (only the yellow part)
  • 2 tbsp Parmigiano Reggiano cheese
    Optional:
  • shrimp shells
  • 2 tbsp butter
    To serve:
  • 1 small bunch parsley leaves, finely chopped
  • some curly thin strips of lemon zest

INSTRUCTIONS:

Cook pasta al dente.
While the pasta is cooking, make the shrimp pasta sauce as follows (it takes just 3 minutes).
(Optional) If you want to add more flavour to this dish, cook the shrimp shells (and heads) in butter for 3 minutes in a small saucepan. Discard the shells, drain the flavoured butter and add it to the following pan.
Put a large pan over medium-high heat. Add e.v. olive oil (optional: add also the flavoured shrimp butter), garlic cloves and shrimps and stir until the shrimps are halfway cooked (1 minute).
king, prawn, garlic, italian, shrimp, pasta, sauce
Sprinkle with white wine and let the alcohol evaporate.
shrimp, pasta, sauce, italian, wine, lemon
Remove from heat, discard the garlic cloves, add the finely grated lemon zest, stir a bit, add Parmigiano cheese and mix very well.
Leave apart the 6 shrimps with tail for decoration.

Add cooked pasta to the pan, give a stir and serve immediately.

spelt, shrimp, spaghetti, recipe Decorate every pasta dish by sprinkling over some chopped parsley, some curly strips of lemon zest and put the cooked shrimps with tail in the middle or as you prefer.
easy, quick, shrimp, pasta, sauce, prawn, italian, garlic, lemon
Now enjoy this super healthy, quick and delicious seafood pasta with all the flavours of Italy.
3 Minutes Shrimp Pasta Sauce with Garlic and Lemon Zest, Italian Style - Healthy, Easy and Quick - Deliciously amazing!
 
Cook time
Total time
 
A simple Shrimp Pasta Sauce, Italian style, super easy and super delicious!
Author:
Cuisine: Italian
Serves: 2
Ingredients
  • 160 grams / 2/5 pounds Spelt pasta
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves, peeled (slightly squashed with your hands)
  • 200 grams / ½ pound medium shrimp, peeled and deveined if necessary / King prawns (reserve 6 with tail for decoration)
  • 30 ml / ⅛ cup dry white wine
  • finely grated zest of 2 lemons (only the yellow part)
  • 2 tbsp Parmigiano Reggiano cheese
Optional:
  • shrimp shells
  • 2 tbsp butter
To serve:
  • 1 small bunch parsley leaves, finely chopped
  • some curly thin strips of lemon zest
Instructions
  1. Cook pasta al dente.
(Optional) If you want to add more flavour to this dish, cook the shrimp shells (and heads) in butter for 3 minutes in a small saucepan. Discard the shells, drain the flavoured butter and add it to the following pan.
  1. Put a large pan over medium-high heat.
  2. Add e.v. olive oil (optional: add also the flavoured shrimp butter), garlic cloves and shrimps and stir until the shrimps are halfway cooked (1 minute).
  3. Sprinkle with white wine and let the alcohol evaporate.
  4. Remove from heat, discard the garlic cloves, add the finely grated lemon zest, stir a bit, add Parmigiano cheese and mix very well.
  5. Leave apart the 6 shrimps with tail for decoration.
  6. Add cooked pasta to the pan, give a stir and serve immediately.
  7. Decorate every pasta dish by sprinkling over some chopped parsley, some curly strips of lemon zest and put the cooked shrimps with tail in the middle or as you prefer.

Ultimate Best Authentic Bolognese Sauce – the Great Italian Sauce!

AUTHENTIC BOLOGNESE SAUCE

You know that I’m always searching for best/perfect recipes, don’t you? Well, I’ve already told you in my Best Authentic Bolognese Sauce post what my favourite sauce for pasta was and I thought that my Mom’s Ragù was the best recipe ever, but recently I tried another one, just out of curiosity and to confirm my theory, and I was literally amazed!


ultimate best authentic bolognese sauce

This recipe is so perfect, rich and so delicious that I’m asking how couldn’t I ever imagined that? I tried many other recipes but no one satisfied me more than my mom’s recipe even if those were made by great grandmothers.

Now, look at the photo below… do I need to add more words to convince you???

authentic best tagliatelle bolognese sauce

Another reason why I was skeptical before trying this recipe is because it does not contain garlic. And I love garlic in Bolognese Sauce, it gives a wonderful taste. But this recipe is so tasty itself and is balanced in every part of it. So, garlic lovers, before adding some garlic, taste the sauce with pasta (not alone).

This Great Authentic Bolognese Sauce is heavier (more fats) than other recipes I shared with you, but worth everything, even your bikini, trust me. Next time you’ll make Tagliatelle you’ll want to try this one, really!

This is very simple to make too, just few easy steps and some time at home, but you don’t have to look constantly at the stove so you can do other things while it cooks.

best authentic bolognese sauce delicious

I use this recipe just for special occasions, such as when I have guests or on special Sundays, while for “daily” lunchtime I always use my Mom’s recipe because it’s “healthier” (if a Bolognese sauce can be called that ahah!) and has less fats so I can continue in following my diet. That’s why I don’t remove this recipe from the blog, because is still valuable.

best italian tagliatelle bolognese sauce

As I told you before in the other post, the secret for a special Bolognese Sauce, that we (italians) call Ragù (pron. Ruh-goo), is the long cooking time, 6 hours are best.

Yes, it can be ready after 2 hours but it will be just a sauce with some meat in it and very very bland.

People say that the habit of cooking meat for long hours is given by the fact that many years ago it was very tough, so long cooking times ensured a better tenderness to the meat, but I do not agree with that because when a Bolognese Sauce is cooked for at least 4 hours (or as I suggest 6), the meat along with olive oil, vegetables and tomato perfectly combine together to form a unique mouth-watering sauce, so there’s really a huge difference in the taste, not just in tenderness (the pictures below show the difference).

best bolognese sauce before

After 2 hours of cooking the sauce is watery, bland and the meat is whitish.

best bolognese sauce long hours

After 6 hours of cooking the sauce is dense and full of taste!

So this is the best Bolognese Sauce recipe I have ever ever ever eaten, period. If you know another recipe that is better than this one (I’m a bit skeptical but..), please let me know!!! It would be another huge discovery!

Enough said, now let’s move to the recipe!

italian grandma tagliatelle bolognese sauce

Ultimate Best Authentic Bolognese Sauce *

* (adapted from Beniamino Baleotti’s Ragù alla Bolognese recipe, he works as a cook at Agriturismo Le Ginestre in Pianoro (Bologna). If you ever plan to go near there make sure to visit him and have a traditional lunch there or make a pasta course, he speaks Japaneese too! I made some adjustments to his recipe such as swapped out lard for butter, because for me the first one gives a too piggy taste.)

Difficulty: easy
Preparation: 20 minutes Cooking Time: 4-6 hours
Yield: 6-7 servings

Ingredients:

  • 2 tbsp unsalted butter
  • 4-5 tbsp extra virgin olive oil
  • 500 gr / 1lb / 18 oz ground quality beef (94% lean if possible)
  • 300 gr / 2/3 lb / 10 oz ground quality lean pork meat (chuck/shoulder or loin)
  • 200 gr / 1/2 lb / 7 oz ground pork belly (skinned, raw/no seasoned)
  • 450 gr / 16 oz / 4 1/2 cups soffritto vegetables OR 2 medium onions, 3 carrots and 2 celery stalks finely chopped
  • 150 ml  / 2/3 cup red wine (no bubbles)
  • 600 gr / 1 1/4 lbs / 20 oz plain tomato sauce
  • 2 sage leaf
  • 1 bay leaf
  • a pinch of freshly ground nutmeg
  • kosher salt to taste

Instructions:

Heat oil and butter in a heavy, bottomed pot and fry ground pork belly until it’s brown and crispy (about 8-10 minutes).

Don’t skip this passage, it’s the key for a tasty sauce!!!

butter olive oil bolognese sauce

pancetta pork belly bolognese sauce

crispy pork belly bolognese sauce

crispy pancetta bolognese sauce closeup

Crispy pork belly

Add vegetables and fry them for about 10 minutes until they start to soften and color a bit (so vegetables are more savoury and sweet), scraping the bottom of the pan occasionally.

soffritto bolognese sauce

Mine were frozen

soffritto pork belly bolognese sauce

Add the remaining ground meat, breaking it up with a fork and cook until it’s browned all over (5-10 minutes) and all the water, that the meat releases, is evaporated.

soffritto pork belly meat bolognese sauce

seared meat bolognese sauce

Add red wine, give a stir and let the liquid reduce for 2-3 minutes or until you no longer smell alcohol.

red wine best bolognese sauce

Add tomato sauce, sage, bay leaf, nutmeg, salt and cover the meat with some water.

tomato authentic bolognese sauce

Partially cover with a lid and simmer Ragù for at least 4 hours (6 is better), stirring occasionally (about every 1 1/2 hours). During that time, if you see that the sauce is drying to much add some water (not at the end of the cooking time though!).

Here’s a photo of the sauce after just 2 hours of cooking (watery and bland).

best bolognese sauce before closeup

That’s how the sauce has to look like after 6 hours of cooking:

best bolognese sauce after closeup

As you have read, there’re just few steps to follow. It’s not complicated at all, so on the next rainy Sunday have a try and let me know if it’s your best italian Bolognese Sauce recipe too! And don’t forget that Ragú can be used with every kind of pasta, not just Tagliatelle!

italian ragu bolognese sauce perfect tagliatelle

ultimate great authentic italian pasta sauce mouth watering tagliatelle bolognese sauce

Ultimate Best Authentic Bolognese Sauce - the Great Italian Sauce!
 
Prep time
Cook time
Total time
 
The most delicious and authentic Bolognese sauce ever.
Author:
Cuisine: Italian
Serves: 6
Ingredients
  • 2 tbsp unsalted butter
  • 4-5 tbsp extra virgin olive oil
  • 500 gr / 1lb / 18 oz ground quality beef (94% lean if possible)
  • 300 gr / ⅔ lb / 10 oz ground quality lean pork meat (chuck/shoulder or loin)
  • 200 gr / ½ lb / 7 oz ground pork belly (skinned, raw/no seasoned)
  • 450 gr / 16 oz / 4½ cups soffritto vegetables OR 2 medium onions, 3 carrots and 2 celery stalks finely chopped
  • 150 ml / ⅔ cup red wine (no bubbles)
  • 600 gr / 1¼ lbs / 20 oz plain tomato sauce
  • 2 sage leaf
  • 1 bay leaf
  • a pinch of freshly ground nutmeg
  • kosher salt to taste
Instructions
  1. Heat oil and butter in a heavy, bottomed pot and fry ground pork belly until it's brown and crispy (about 8-10 minutes).
  2. Add vegetables and fry them for about 10 minutes until they start to soften and color a bit (so vegetables are more savoury and sweet), scraping the bottom of the pan occasionally.
  3. Add the remaining ground meat, breaking it up with a fork and cook until it's browned all over (5-10 minutes) and all the water, that the meat releases, is evaporated.
  4. Add red wine, give a stir and let the liquid reduce for 2-3 minutes or until you no longer smell alcohol.
  5. Add tomato sauce, sage, bay leaf, nutmeg, salt and cover the meat with some water.
  6. Partially cover with a lid and simmer Ragù for at least 4 hours (6 is better), stirring occasionally (about every 1½ hours). During that time, if you see that the sauce is drying to much add some water (not at the end of the cooking time though!).

Authentic Gelatin-Free Panna Cotta

Thinking of a famous dessert you can find in almost every italian restaurant, I remembered how my grandmothers use to do it, with simple and easy available ingredients. I’ve made several tests to achieve a perfect result because unfortunately I didn’t have a recipe in hand….. so now let’s talk about a delicious, creamy, delicate and authentic gelatin-free Panna Cotta!


authentic gelatin-free panna cotta best perfect italian

Panna Cotta (pron. pun-nuh cot-tuh – means “cooked cream”) is a great italian dessert, born in the Piedmont region and then widespread all over Italy, generally made from cream, set with gelatine, served chilled and topped with chocolate, wild berries or caramel sauce.

But some time ago people didn’t have widely available gelatin in their pantry and they used egg whites instead. So this recipe can be useful to use up leftover egg whites instead of throwing them away (you can freeze extra egg whites and defrost them in the fridge when you’re ready to use them).

Today you can find gelatin in every grocery store and you can do Panna Cotta easily in few minutes, but I like this traditional Panna Cotta recipe the most because I think it has the real Panna Cotta taste.

parmigiano reggiano discount

Authentic Gelatin-Free Panna Cotta

Difficulty: medium
Preparation: 5 minutes + cooling time Cooking Time: 90 minutes
Yield: 4

Ingredients:

  • 500 ml double / heavy cream (2+1/3 cup)
  • 150 gr egg whites (about 5 medium eggs, but try to be precise) *
  • 80/100 gr granulated white sugar (I use 80 gr / 3 oz) *
  • 1/2 empty vanilla pod or 1/4 vanilla pod with seeds

(*I prefer to not convert these ingredients in volume measures because in desserts the weights are essential for the final result)

Instructions:

Place the cream, sugar and vanilla pod in a pan and bring to the simmer. Remove from heat, remove the vanilla pod and let cool.

cream vanilla pod sugar panna cotta

Preheat oven to 300°F – 150°C – gas mark 2.

In a bowl beat the egg whites with a fork, paying attention to not create foam or bubbles or your Panna Cotta will come out with holes, until the whites are become liquid quite like water and have lost elasticity. If you can find them at the grocery store, use pasteurized egg whites that are better because they usually are perfectly liquid.

Update: a reader commented saying that she used an immersion blender to beat the egg whites instead of a fork. It took about 15 seconds to make the texture like water, and by keeping the whole blade under the surface it made no bubbles.

egg whites bubbles

Add egg whites to the cream mixture (as you can see from the picture above, I created foam, because I was in a hurry, but I resolved by using a sieve in adding egg whites to the cream mixture and it also stopped any egg whites impurities).

Mix well with a fork and divide the mixture among buttered non-stick moulds.

panna cotta mixture mould

Immediately, pour boiling water into a baking pan until the water level reach 3/4 of the moulds.

panna cotta boiling water

Place the moulds in the pan (bain-marie method).

panna cotta moulds baking pan

The picture may show 1/3, but the boiling water has to reach 3/4 of the moulds height.

Bake at 300°F – 150°C – gas mark 2 for 1 1/2 hour (90 minutes) or until the surface is golden brown.
If you bake Panna Cotta at 275°F – 140°C – gas mark 1 you would need about 2 hours and the surface will be less coloured.

Turn off the oven and let cool Panna Cotta completely inside it before covering the moulds with plastic wrap.

panna cotta baked

Refrigerate several hours (at least 4).

To serve, unmould the Panna Cotta by passing a thin knife, or a long needle, heated in boiling water around the inside of each one. Turn each Panna Cotta out onto a dessert plate holding the base with a warm cloth to help the release. If you don’t like the soft brown crust at the end of Panna Cotta, remove it before serving.

Spoon your favourite sauce or fresh fruit over or just dust with some icing sugar.

authentic gelatin-free panna cotta italian best

Ooops! Sorry, I couldn’t wait! 😉

authentic gelatin-free panna cotta eat best

And now you have your creamy, hearty, authentic Panna Cotta! Yes, it’s a bit long recipe but really worth the results!

Authentic Gelatin-Free Panna Cotta
 
Prep time
Cook time
Total time
 
Creamy, hearty, authentic Panna Cotta!
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 4
Ingredients
  • 500 ml double / heavy cream (2+1/3 cup)
  • 150 gr egg whites (about 5 medium eggs, but try to be precise) *
  • 80/100 gr granulated white sugar (I use 80 gr / 3 oz) *
  • ½ empty vanilla pod or ¼ vanilla pod with seeds
Instructions
  1. Place the cream, sugar and vanilla pod in a pan and bring to the simmer.
  2. Remove from heat, remove the vanilla pod and let cool.
  3. Preheat oven to 300°F - 150°C - gas mark 2.
  4. In a bowl beat the egg whites with a fork, paying attention to not create foam or bubbles or your Panna Cotta will come out with holes, until the whites are become liquid quite like water and have lost elasticity.
  5. Add egg whites to the cream mixture..
  6. Mix well with a fork and divide the mixture among buttered non-stick moulds.
  7. Immediately, pour boiling water into a baking pan until the water level reach ¾ of the moulds.
  8. Place the moulds into the pan (bain-marie method).
  9. Bake at 300°F - 150°C - gas mark 2 for 1½ hour (90 minutes) or until the surface is golden brown. If you bake Panna Cotta at 275°F - 140°C - gas mark 1 you would need about 2 hours and the surface will be less coloured.
  10. Turn off the oven and let cool Panna Cotta completely inside it before covering the moulds with plastic wrap.
  11. Refrigerate several hours (at least 4).
  12. To serve, unmould the Panna Cotta by passing a thin knife, or a long needle, heated in boiling water around the inside of each one. Turn each Panna Cotta out onto a dessert plate holding the base with a warm cloth to help the release.
  13. If you don't like the soft brown crust at the end of Panna Cotta, remove it before serving.
  14. Spoon your favourite sauce or fresh fruit over or just dust with some icing sugar.