Barilla® Collezione Orecchiette

with Shrimp & Creamy Prosecco Sauce

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Ingredients for 6 people

  • 1 box Barilla® Collezione Orecchiette
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove, chopped
  • 1 red hot chili pepper, thinly sliced
  • 1 medium shallot, sliced
  • ½ pound medium shrimp, peeled and deveined
  • 1 cup Prosecco wine
  • 1 cup heavy cream
  • ¼ cup chives, sliced thin
  • Salt and White Pepper, to taste
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  • Bring a large pot of water to a boil. Cook pasta 2 minutes less than cooking time on the package.
  • Meanwhile, in a 12 inch skillet, gently heat olive oil. Add garlic, shallots, and chilies to the skillet. Cook for 2-3 minutes, or until the shallots become opaque.
  • Increase the skillet heat to high, then add the shrimp. Cook for 1 minute per side, turning the shrimp half way through.
  • Deglaze the skillet with Prosecco and reduce the liquid by half.
  • Add heavy cream and bring to a boil, season with salt and pepper.
  • Drain the pasta. Add the drained pasta to the sauce mixture in the skillet. Top with chives, then remove from the heat and enjoy!
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