{"id":13538,"date":"2024-12-14T19:22:40","date_gmt":"2024-12-14T11:22:40","guid":{"rendered":"https:\/\/peepor.net\/pint\/blog\/?p=13538"},"modified":"2024-12-14T19:23:00","modified_gmt":"2024-12-14T11:23:00","slug":"italian-shrimp-cavatelli-with-crispy-buttered-pangrattoto","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=13538","title":{"rendered":"Italian Shrimp Cavatelli With Crispy Buttered Pangrattoto"},"content":{"rendered":"\n
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This recipe features a very simple pasta recipe which uses shrimps and a simple sauce to cook the pasta; it also shows us how a simple breadcrumb sprinkle can be prepared and kept ready for serving alongside almost any pasta or Italian dishes that you cook. It’s a new word that I learnt – pangrattoto.<\/p>\n

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Pangrattoto, or crispy, toasted breadcrumbs, are cooked with herbs and seasonings that make them super flavourful when served as a topping. The breadcrumbs are toasted in butter in a shallow pan, and cooked till crisp and brown. They are then sprinkled onto pasta dishes as a final touch. I have made a similar breadcrumb topping before in my Instant Pot Mac & Cheese<\/strong><\/a> recipe, using just butter and breadcrumbs to make this topping. The Pangrattoto recipe here goes a step further by adding in lemon, basil and salt as well. Yummy…<\/p>\n

The original recipe called for cascatelli to be used, but I used cavatelli instead because that was the closest I could find. Its shape is fun and interesting, and allows the sauces and Pangrattoto to adhere well enough to the pasta.<\/p>\n

Remember to make more of the Pangrattoto to keep else you will regret it when you next eat pasta again!<\/p>\n

Ingredients<\/strong><\/em>:<\/p>\n