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Monastero Santa Rosa Shares A Romantic Recipe With You

Campotti With Shrimp


1 pound Campotti pasta

2 tablespoons of extra virgin olive oil

1 garlic clove

16 ounces fresh shrimp

1/4 cup lemon juice (about 2 lemons)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup chopped fresh spinach

For the lemon flavoured olive oil:

1/2 cup extra virgin olive oil

Zest of one unwaxed lemon



For the lemon flavoured olive oil:

Scrub the lemon clean and dry thoroughly. Use a very sharp paring knife or peeler to remove the zest, just the yellow part of the peel, avoiding the bitter white pith immediately below from the lemon. Put the lemon zest and the extra virgin olive oil in a small bowl in order to get all the flavor. Save this lemon infusion for the end of the preparation.


For the pasta:

Bring a large pot of salted water to boil. Add the Campotti and cook for 9 minutes until tender but still firm to the bite, (al dente) stirring occasionally. Drain the Campotti and save 1 (one) cup of the cooking broth. Meanwhile, in a large, heavy skillet warm the two tablespoons of olive oil over a medium heat. Add the garlic and cook for 2 minutes. Add the shrimp and cook until pink for about 2 minutes. Add the cooked Campotti, lemon juice, salt, pepper and toss. Using a mesh sieve strain the lemon zest out of the olive oil and put the now lemon-infused oil in the pasta. Add some of the cooking water to desired consistency. Add the chopped spinach to the pasta and toss to combine well. It is now ready to be served...

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