A little Italian nostalgia.
This dish is an ode to those unforgettable southern flavors — the sweetness of the Mediterranean, the creaminess of burrata, and the freshness of handmade egg pasta.
Mazara del Vallo shrimps are the true stars here — ruby-red jewels from the Sicilian Channel, prized for their delicate sweetness and buttery texture. Served raw, they melt beautifully into the warm fettuccine, releasing all their oceanic perfume.
Ingredients
Fresh egg fettuccine
Raw Mazara del Vallo red shrimps, finely chopped
Burrata
Fresh peas, lightly blanched
Lemon zest
Extra virgin olive oil
Freshly ground black pepper
Basil leaves
Method
1. Cook the fettuccine in salted boiling water until al dente.
2. Drain and toss gently with a drizzle of olive oil and the blanched peas.
3. Plate the pasta and top with pieces of creamy burrata.
4. Arrange the raw Mazara shrimps over the top — their natural sweetness will shine against the warm pasta.
5. Finish with lemon zest, black pepper, a touch of olive oil, and a couple of basil leaves.
A Taste of Sicily
Mazara shrimps are considered among the best in the world — caught in deep, pristine waters and celebrated for their bright color and pure flavor. Pair this dish with a chilled glass of Sicilian Grillo or Vermentino and enjoy a moment of Mediterranean nostalgia.
Enjoy 😋
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