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Torti s krevetami, dýní, červenou řepou a česnekovo-petrželovým máslem | Recept

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Adriana Pasta
Adriana Pasta
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Torti s krevetami, dýní, červenou řepou a česnekovo-petrželovým máslem

Cultural Context

Originating from Czech culinary traditions, this dish combines fresh seafood with seasonal vegetables, showcasing the region's love for hearty, flavorful meals. The use of shrimp, pumpkin, and beetroot creates a vibrant and colorful dish that reflects the changing seasons. Today, variations of this dish can be found in various forms across Europe, often incorporating local seafood and produce.

CzechAUmain
45 min
medium
4 servings
Servings4
400 g tortiglioni pasta
500 g shrimp
1 hokkaido pumpkin, peeled and diced
400 g roasted beetroot, diced
1 clove garlic, minced
1 bunch flat-leaf parsley, chopped
100 g butter, at room temperature
50 ml olive oil
salt
black pepper

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a similar richness.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

1

Mix butter with garlic and parsley.

2

Cook pasta in well-salted water and drain.

3

Heat a skillet, add olive oil, pumpkin, and sauté until tender.

4

Increase heat, add beetroot, shrimp, season with salt and pepper, and sauté.

5

Add garlic-parsley butter, cooked pasta, and mix.

6

Serve on a plate and garnish with parsley leaves.

Cooking Techniques

boilingsautéing

Equipment Needed

skilletpotmeasuring spoonscutting boardknife

Spice Level:

🌶️🌶️🌶️

Allergens

shellfishmilk

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