An attractive and flavorful recipe, perfect for a quick dinner!

Servings: 4

350 g Rustichella d’Abruzzo Primograno Penne Rustiche

300 g of shrimps

100 ml Ogygia Extra Virgin Olive Oil

2 cloves garlic

50 ml white wine

Fresh basil

Black pepper

Directions:

Boil the Extra Virgin Olive Oil in a large non-stick pan, then add the cloves of garlic (without sprouts) squashing it.

Sauté for 2 minutes over low heat, then remove the cloves of garlic.

Add the tails of shrimps (without shell) until they are brown all over.

Add salt and pepper, and reduce with white wine.

Julienne-Cut ten leaves of fresh basil.

Put the pasta al dente into the pot, mixing with shrimps and cooking until creamy over medium heat for 1 minute, then add 2 tablespoons of cooking water.

Garnish with leaves of fresh basil and serve.

Buon appetito!