5 liters of water
1 tablespoon of salt
250 grams of lumaconi five-gusto macaroni
For the sauce
1 medium onion (100g) finely chopped
2 tablespoons of butter
3 tablespoons of oil
2 tablespoons of chopped parsley
1/4 cup of chopped fresh cilantro (20g)
1/3 cup of chopped red bell pepper (45g)
700 grams of shrimp, cleaned and cut in half
1 tablespoon of salt
2 tablespoons of lemon juice
3/4 cup of heavy cream (180ml)
5 liters of water
1 tablespoon of salt
250 grams of lumaconi five-gusto macaroni
For the sauce
1 medium onion (100g) finely chopped
2 tablespoons of butter
3 tablespoons of oil
2 tablespoons of chopped parsley
1/4 cup of chopped fresh cilantro (20g)
1/3 cup of chopped red bell pepper (45g)
700 grams of shrimp, cleaned and cut in half
1 tablespoon of salt
2 tablespoons of lemon juice
3/4 cup of heavy cream (180ml)
In a large pot or Dutch oven, bring the water to a boil with the salt
Add the macaroni in batches and cook until al dente (approximately 12 minutes)
Prepare the sauce: while that's cooking, heat the butter and oil in a medium pan over medium heat
Add the onion and cook until softened (approximately 2 minutes)
Increase the heat, add the parsley, cilantro, and red bell pepper, and cook until the peppers are tender (approximately 1 minute)
Add the shrimp, season with salt, and cook until pink (approximately 5 minutes)
Add the lemon juice and heavy cream
Stir and let simmer for about 1 minute
Remove from heat
Drain the macaroni and transfer it to a serving bowl
Add the sauce and mix gently
Serve
(Approximately 587 calories per serving.)
