{"id":127338,"date":"2026-08-14T13:06:14","date_gmt":"2026-08-14T11:06:14","guid":{"rendered":"https:\/\/cucineditalia.com\/?p=127338"},"modified":"2026-08-14T13:21:21","modified_gmt":"2026-08-14T11:21:21","slug":"red-prawn-pasta-recipe","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/red-prawn-pasta-recipe\/","title":{"rendered":"Chef Giuseppe Mulargia\u2019s Chitarra Pasta with Red Prawns and Roman Zucchini"},"content":{"rendered":"\n

Mediterranean summer dining comes alive in the balance of sea and soil. Chef Giuseppe Mulargia of FH55 Grand Hotel Palatino crafts a signature dish: handmade Spaghetti alla Chitarra paired with raw red prawns, deep shellfish bisque, and Roman zucchini.<\/em><\/h2>\n\n\n\n

Land and sea strike an effortless balance. Fresh egg pasta anchors a play of contrasting textures and temperatures<\/strong>: sweet, delicate raw red prawns meet crisp Roman zucchini, while a warm bisque made from toasted shells adds layered salinity.<\/p>\n\n\n\n

Freshly cut chitarra pasta is tossed in a velvety zucchini cream, topped with raw prawns<\/a>, and brightened by a citrus-marinated zucchini brunoise. A ladle of warm bisque and a finish of extra virgin olive oil bring immediate depth\u2014capturing the essence of Italian coastal dining<\/strong> in a clean, essential recipe.<\/p>\n\n\n\n

An Authentic Red Prawn Pasta Recipe from Rome<\/strong><\/h1>\n\n\n\n

Ingredients (Serves 2)<\/strong><\/h2>\n\n\n\n

For the Fresh Pasta<\/strong><\/h4>\n\n\n
\n
Durum wheat semolina <\/strong>: 100 g<\/div>\n
00 Flour<\/strong>: 200 g<\/div>\n
Egg yolks<\/strong>: 210 g<\/div>\n
Fine sea salt<\/strong>: To taste<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the Sauce & Garnish<\/strong><\/h4>\n\n\n
\n
Roman zucchini <\/strong>: 4<\/div>\n
Fresh red prawns<\/strong>: 4<\/div>\n
Orange<\/strong>: 1<\/div>\n
Lemon<\/strong>: 1<\/div>\n
Extra virgin olive oil<\/strong>: As needed<\/div>\n
Salt and pepper<\/strong>: To taste<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the Bisque<\/strong><\/h4>\n\n\n
\n
Prawn heads and shells<\/strong>: Reserved from above<\/div>\n
Celery<\/strong>: 100 g<\/div>\n
Carrot<\/strong>: 100 g<\/div>\n
Onion<\/strong>: 100 g<\/div>\n
Pachino cherry tomatoes<\/strong>: 50 g<\/div>\n
Water and ice<\/strong>: As needed<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

Procedure<\/strong><\/h2>\n\n\n\n

For the Fresh Pasta<\/strong><\/p>\n\n\n\n

In a stand mixer fitted with the dough hook, combine the semolina, type 00 flour, and a pinch of salt. Gradually pour in the egg yolks, kneading until a smooth, elastic dough forms. Wrap tightly in cling film and rest in the refrigerator for at least one hour.<\/p>\n\n\n\n

For the Shellfish Bisque<\/strong><\/h4>\n\n\n\n

Peel and clean the red prawns, keeping the tails chilled and reserving the heads and shells. Arrange the shells on a baking tray and roast in a preheated oven at 190\u00b0C (375\u00b0F) for 8\u201310 minutes until deeply golden and fragrant.<\/p>\n\n\n\n

Roughly chop the celery, carrot, onion, and cherry tomatoes. In a saucepan, sweat the aromatics in a splash of olive oil, then add the roasted shells. Cover halfway with ice cubes, then fill to three-quarters capacity with cold water. Bring to a gentle boil, skim any surface impurities, and simmer on low heat for 45 minutes. Strain through a fine-mesh sieve and keep warm.<\/p>\n\n\n\n

For Rolling and Cutting the Pasta<\/strong><\/h4>\n\n\n\n

Roll the chilled dough through a pasta machine into thin sheets (about 1\u20132 mm thick). Press the sheets over a traditional chitarra frame (or cut into square spaghetti), dusting lightly with semolina to prevent sticking.<\/p>\n\n\n\n

For Rolling and Cutting the Pasta<\/strong><\/h4>\n\n\n\n

Zucchini Cream<\/strong>: Trim 3 zucchini, keeping only the outer green skin. Blanch the green peel in salted boiling water until tender, then plunge immediately into an ice bath to lock in the vibrant color. Blend with extra virgin olive oil until silky and emulsified. Season with salt and pepper. <\/p>\n\n\n\n

Citrus Brunoise<\/strong>: Using the fourth zucchini, peel the green exterior and finely dice it into a minute brunoise. Season with extra virgin olive oil, salt, black pepper, grated lemon and orange zest, and a few drops of fresh juice. Marinate for 10 minutes.<\/p>\n\n\n\n

Plating<\/strong><\/h2>\n\n\n\n
    <\/ol>\n\n\n\n

    Cook the spaghetti alla chitarra in salted boiling water until al dente (roughly 2\u20133 minutes). Drain and toss directly in the warm zucchini cream until evenly coated.<\/p>\n\n\n\n

    Twirl the pasta into warm serving bowls. Arrange the fresh raw red prawns over the top, scatter the citrus zucchini brunoise, and finish with several spoonfuls of hot bisque and a ribbon of extra virgin olive oil. Serve immediately.<\/p>\n\n\n\n

    Chef\u2019s Note<\/strong><\/h2>\n\n\n\n

    For raw preparation, ensure the red prawns are certified blast-frozen (sashimi-grade) for safe consumption. Alternatively, sear the prawn tails briefly in a hot skillet for 30 seconds before folding them into the zucchini sauce.<\/p>\n\n\n\n

    FH55 Grand Hotel Palatino<\/a><\/p>\n\n\n\n

    Photo credit: Courtesy of FH55 Grand Hotel Palatino \/ Travel Marketing 2 Press Office<\/p>\n","protected":false},"excerpt":{"rendered":"

    Mediterranean summer dining comes alive in the balance of sea and soil. Chef Giuseppe Mulargia of FH55 Grand Hotel Palatino crafts a signature dish: handmade Spaghetti alla Chitarra paired with raw red prawns, deep shellfish bisque, and Roman zucchini. Land and sea strike an effortless balance. Fresh egg pasta anchors a play of contrasting textures […]<\/p>\n","protected":false},"author":4,"featured_media":127245,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15650,15654],"tags":[31356,16275,25913,31354,23657,22075,31355,28106,18476,31358,29812,31353,31352,20341,31351,22438,16663,31357,28108,28643,31322],"class_list":{"0":"post-127338","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine-en","8":"category-recipes-from-italy","9":"tag-chitarrapasta","10":"tag-cucineditalia-en","11":"tag-fh55grandhotelpalatino-en","12":"tag-freshpasta","13":"tag-giuseppemulargia-2","14":"tag-grandhotelpalatino-en","15":"tag-handmadepasta","16":"tag-italianrecipe","17":"tag-italianrecipes-en-3","18":"tag-lightrecipe","19":"tag-mediterraneandiet","20":"tag-prawnpasta","21":"tag-redprawnpastarecipe","22":"tag-romedining","23":"tag-romefoodguide","24":"tag-romerestaurants-en","25":"tag-seafoodpasta","26":"tag-shellfishbisque","27":"tag-summerrecipe","28":"tag-summerrecipes","29":"tag-wheretoeatinrome"},"acf":[],"_links":{"self":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/127338","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/comments?post=127338"}],"version-history":[{"count":5,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/127338\/revisions"}],"predecessor-version":[{"id":127343,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/127338\/revisions\/127343"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media\/127245"}],"wp:attachment":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media?parent=127338"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/categories?post=127338"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/tags?post=127338"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}