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In the kitchen
Paccheri Filled with Potatoes and Shrimps
Difficulty
Time
30 min.
INGREDIENTS. Serves 4.

300g purple potatoes
230g paccheri pasta
100g soft cheese
300g cleaned shrimps
chives
30g milk and 1 knob of butter
150g béchamel sauce
20g grated Parmesan, salt, pepper, extra virgin olive oil
Recipe by
Preparation
Boil the potatoes in salted water, skin on.

Sauté the shrimps in oil for 2 minutes, chop them and set aside their cooking juices.

Drain and mash the potatoes.

Add the soft cheese, 30g of butter, the chopped shrimps, and their cooking juices. Dilute with milk and season with salt and pepper.

Boil the paccheri pasta in salted water, drain when al dente, rinse under cold water to stop further cooking, and drizzle with of oil.

Flavour the filling with chopped chives.

Stuff the paccheri with the shrimp filling, arrange them in a greased baking pan. and cover with the béchamel sauce.

Spread flakes of butter and grated cheese on top. Bake at 180°C for about 20-25 minutes, then serve.