Agnolotti del 'Pino'

Ingredients for 4 people

  • 600 gr of home-made Agnolotti pasta
  • 400 g of shrimps
  • 40 g of butter
  • 2 tablespoons of olive oil
  • 1 bunch of rughetta (or rocket)
  • 10 cherry tomatoes
  • 125 ml of cream
  • 1 small glass of brandy
  • garlic
  • parsley
  • Oil
  • parmesan cheese.


Brown the garlic in oil and butter, add the peeled shrimps and tomatoes cut into big cube and cook. Then wet with brandy and let evaporate. Add the cream, the rughetta and parsley and continue cooking for another 3 minutes. Boil the agnolotti pasta, drain and add to the sauce, then stir all by adding the cheese. Serve

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