Video recipes

first course

For the shrimp and marinade:
• 12 large shrimp, peeled and deveined
• 1 shallot, skin removed and finely chopped
• 1 inch ginger, peeled & finely chopped
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• Juice of 1/2 lemon
• 1/2 teaspoon salt
• 3 tablespoons extra virgin olive oil
• 1 tablespoon parsley

For the Avocado Sauce:
• 1 avocado
• ¼ cup extra virgin olive oil
• 1/4 cup fresh flat leaf parsley
• 1/4 cup basil
• 1/8 cup (3g) chives, chopped
• 1 garlic clove, skin removed
• Juice of 1/2 lemon
• Juice of 1/2 lime
• 1/2 teaspoon salt
• Freshly ground black pepper to taste

For the Pasta:
• 14oz (400g) farro Casarecce pasta
• 1 tablespoon coarse salt

Organic Farro Casarecce Pasta with Avocado Sauce and Spicy Shrimp


Bring a medium pot of water to boil.

Add all of the ingredients for the shrimp in a bowl, mix well then let marinade in the refrigerator for about 10 minutes.

Put all of the ingredients for the avocado sauce into a food processor. Mix until smooth and set aside. Salt the water then add the Casarecce pasta and cook for seven minutes.
In a large skillet, add the shrimp and its sauce and cook over medium high heat until the shrimp are opaque and no longer translucent; about 4-5 minutes. Flip the shrimp halfway through cooking.

Drain the pasta and return the pasta to the pot. Add the avocado sauce, and the sauce from the shrimp and stir until well combined. Divide the pasta into four bowls and top with three shrimps each. Serve immediately. Buon appetito!

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