Scialatielli Gambine & Zuccheri

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Ingredients (4)

  • scialatielli 200gr for 2 persons
  • three zucchine small-medium ofr 2 persons
  • 24 shrimps for 2 persons
  • a bit of besciamella ready to use


Scialatielli is a homemade pasta typical of my beloved Penisola Sorrentina (Italy).
As back-up solution you can use “fusilli lunghi” or, if you prefer short pasta, “paccheri”.
I cooked it the first time when an American woman was my guest and she told me how interesting could be to cook zucchine and shrimps all together.
Both, shrimps and zucchine have to be fresh; not frozen, I mean.


  1. 1put a boiling water pot; as soon as water is going to boil, put shrimps in it. Turn off and immediately put out from the pot the shrimps; wait until they are not very hot
  2. 2cut zucchine in small slices as rings shape and fry them in very hot and big enough extravergin olive oil, using a large pot
  3. 3as soon as fried, put zucchine upon a sheet of paper so that the exceeding olive oil is on the paper; clean the pot that you used to fry zucchine using paper but not washing it
  4. 4as shrimps are now not hot, clean them and put them in the pot that you used to fry zucchine; allow them to be ccoked for one minute, more o less (less better than more !); then turn off the flame and add the dried zucchine
  5. 5in the meantime the pot used to boil for few seconds shrimps is boiling (with the same water, not new clean water) and you put in it, when boiling, scialatielli. They are ready in few minutes, anyway, you have to test one of it to be suer that the cooking is al dente. Then take off in a quick way from the pot, dry it from every drop of water and put in in the pot with shrimps and zucchine. Use a large wooden spon to shake it on a slow flame. Add besciamella and shake more so that besciamella (small quantity, please) hug the whole parts of the content of the pot. Turn off the flame, shake a bit longer and . . quickly into the two plates to enjoy it when very warm
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