Burrata is a fresh Italian cheese typical of Puglia, precisely from the city of Andria. It is made from buffalo milk; it’s closely related to mozzarella, even if the outer layer of Burrata firm and hides a soft, buttery heart called Stracciatella.

You can enjoy it as it is, or on a slice of toasted bread topped with a pinch of salt and a drizzle of olive oil, as well as melted in pasta o rice dish, just to name a few.

And it works great with shrimps and saffron, as in this recipe.

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

  • Paccheri pasta: 180 g
  • Italian Burrata cheese: 200 g
  • Shrimps, fresh or frozen: 100 g
  • Garlic: 1 clove
  • Extra Virgin Olive Oil: 2 tbsp
  • Saffron: 1 tsp
  • Salt and black ground pepper, to taste


Cleaning fresh shrimps: remove the head, than legs, then the shell and definitely remove the black vein by using a tootpick. Once the shrimps are cleaned, rinse them well and gently dry them with kitchen paper.

If you are going to use frozen shrimps, which usually have already been cleaned, just take them out of the fridge at least couple of hours before.

Cut into pieces Burrata, set aside.

Start by cooking Paccheri in a pot of boiling salted water, save a ladle of cooking water for later.

Peel the garlic. Heat up the oil in a pan and brown the garlic until gilded, remove it.

Add shrimps to the pan and quickly brown them on both sides on low-medium heat. Pour in wine and let it simmer.

Add diced Burrata, stir, then add a tsp of saffron, add the ladle of cooking water previously saved, a pinch of salt, stir again thoroughly to make sure that Burrata melts into a homogeneous cream.

Drain paccheri, add them to shrimps sauce in the pan and stir. Sprinkle with some freshly ground black pepper, serve.

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