Strozzapreti alla Undicesimo

Ingredients for 4 servings:

• 400 g pasta (strozzapreti)
• salt water
• 300 g shrimp(s) (Greenland)
• 200 g goat’s cheese
• 200 g whipped cream (organic)
• 2 m.-large tomato(s)
• 20 leaves of fresh basil
• 2 garlic cloves
• 4 tbsp olive oil
• e.g. lemon juice
• Sea salt
• pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Shrimp and goat cheese

Make a cross-shaped cut in the skin of the tomatoes and blanch them in boiling water. Peel off the skin, remove the seeds, and cut into small cubes. Cook the strozzapreti in salted water until al dente and drain in a colander. Peel the garlic cloves, dice them, and sweat them in a pan with heated olive oil until translucent. Then add the shrimp and sauté for about 3-4 minutes, transfer to a plate, and set aside. Briefly heat the cream with the goat cheese, stir until smooth, and season with salt, pepper, and lemon juice. Remove the pan from the heat and stir in the shrimp, tomatoes, and the washed and finely chopped basil. Pour the finished sauce over the still-hot strozzapreti and mix gently. I used Snofrisk as the goat’s cheese because of its mild goat flavor.