Paccheri with Burrata, Shrimps and Saffron

Creamy Paccheri with Burrata with succulent shrimps and a hint of saffron, creating a luxurious yet simple dish. Perfect for a quick gourmet lunch or dinner, it’s rich in flavour but surprisingly easy to prepare.

Paccheri is a large, tubular kind of pasta typical of the Campania region in Italy. Their wide, hollow shape makes them perfect for holding creamy sauces, cheese, or chunky fillings.

🧀 Burrata is a fresh Italian cheese from Apulia ,specifically the city of Andria. Made from buffalo milk, it is similar to mozzarella but with a firm outer layer that hides a soft buttery heart.

Serves: 2 | Preparation time: 10 mins | Cooking time: 20 mins

180 g Paccheri pasta (about 6 oz)
200 g Apulian Burrata cheese (about 7 oz)
100 g shrimps, fresh or frozen (about 3.5 oz)
2 garlic cloves, peeled
A few sprigs of fresh thyme
2 tbsp extra-virgin olive oil (EVOO)
1 tsp powder saffron
Salt and black ground pepper, to taste

Method

Fresh shrimps: Remove heads, legs, shells, moreover the black vein using a toothpick. Rinse gently and pat dry with kitchen paper.

Frozen shrimps: Allow to defrost for at least 2 hours.

Bring a pot of salted water to the boil and cook the Paccheri according to packet instructions. Reserve a ladle of cooking water for later.

Heat the olive oil in a pan and lightly brown garlic with fresh thyme, then remove it.
Add the shrimps and cook quickly on low–medium heat until lightly coloured on both sides.

cooking fresh shrimps with garlic and fresh thyme

Dice Burrata cheese, add it to the pan, stir gently. Add the saffron and add the reserved ladle of pasta water.

Season with a pinch of salt and stir until the Burrata melts into a smooth, creamy sauce.

Drain Paccheri, add it to the shrimp and Burrata sauce. Stir to coat evenly. Sprinkle with freshly ground black pepper and serve immediately your Paccheri with Burrata, Shrimps and Saffron.