When your kitchen smells of the sea...
Close your eyes and imagine the aroma of garlic, fresh parsley, seafood, and a hint of lemon filling your kitchen. This is exactly the feeling our Paccheri Vongole with Shrimp will give you—a recipe that will instantly transport you to the south of Italy. Delicate mussels, succulent black tiger shrimp, and the perfect balance of freshness and spiciness make this dish a culinary experience.
What you will find in this recipe
- The ingredients for 2 people
- Step-by-step preparation
- Little secrets of the ingredients
- For shopping
- Fancy the sea?
Ingredients for 2 people
For the pasta:
- 250g Paccheri Rigati from Gentile
- 500 g Vongole , soaked in salt water for at least 30 minutes
- 6–8 Black Tiger Shrimp , peeled and deveined
- 2 tablespoons olive oil
- 1 garlic clove , finely chopped
- 1 small chili (or flakes), finely chopped
- Stems of ½ bunch of parsley (for flavor)
- 100 ml dry white wine
- Some pasta water
- 1 tbsp lemon oil from A l'Olivier
- 1 tbsp Patè Bomba del Salento from I Contadini
- 2 tbsp freshly chopped parsley
- Salt to taste
For the shrimp marinade:
- 1 tsp Aglio Olio Peperoncino seasoning
- 1 tsp lemon oil
preparation
- Marinate shrimp: Mix shrimp with Aglio Olio Peperoncino and lemon oil, let it marinate briefly.
- Prepare the base: Heat olive oil, sauté parsley stalks, garlic and chili.
- Add mussels and shrimp: Deglaze with white wine and simmer for 3–4 minutes, until the mussels open. Remove the mussels.
- Cook the pasta: Meanwhile, cook the paccheri al dente in plenty of salted water. Reserve some of the cooking water.
- Combine everything: Remove the parsley stalks, return the mussels and shrimp to the pan, and add the pasta and a little pasta water, tossing well.
- Finale: Top with chopped parsley, lemon oil, and pâté bomba. Serve immediately.
Little secrets of the ingredients
Lemon olive oil : craftsmanship & aroma
What's particularly exciting is that A l'Olivier's lemon oil is produced using the traditional enfleurage process. This gently infuses the aromas of the lemon peel into the oil – entirely without artificial additives. The result: a mild, fruity, lemony oil that pairs perfectly with fish and seafood.
Paccheri from Gragnano : Pasta with history
Gentile's Paccheri Rigati come from Gragnano, the pasta capital of Italy. Bronze-drawn and slow-dried, they are not only a piece of Italian culture but also the ideal accompaniment to hearty seafood sauces.
Bomba del Salento: Chili power from Puglia
50% peperoncini – that sounds like pure heat. But the Bomba del Salento impresses with its balance: refined with extra virgin olive oil, it creates an intense yet harmonious flavor. Perfect for rounding out dishes like this pasta vongole with a fiery accent.
Aglio Olio Peperoncino : Italy in seconds
This classic blend of garlic, chili, and parsley brings that holiday feeling right to your plate. Whether for pasta, dips, or sauces – it's an all-rounder that instantly conjures up Mediterranean flavor.
Shop in the Great Taste online shop
- Lemon oil – from A L'Olivier
- Paccheri Rigati by Gentile
- Patè Bomba del Salento from I Contadini
- Aglio Olio Peperoncino from Epic Spice
Fancy the sea?
This dish isn't just a recipe, it's an experience. The combination of fresh seafood, aromatic spices, and high-quality lemon oil brings the taste of the South directly to your kitchen.
👉 Tip: On our Instagram page you will find the complete video for the recipe , which shows the preparation step by step.
Your Great Taste Team wishes you lots of fun cooking!
