Prawn Malloreddus with Bottarga Shaves

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20m prep

45m cook

2 servings

A delicious, brightly-flavoured malloreddus recipe with prawns & bottarga – a perfect combination to nestle into all the tiny ridges of the classic Sardinian gnochetti.


  • 200g dry Malloreddus
  • 6 tbsp. onion (chopped)
  • 4 garlic cloves (minced)
  • 4 tbsp. tomatoes (chopped)
  • 300g crushed tomatoes
  • 1 tsp rosemary (chopped)
  • 300g Prawns/Shrimp
  • 1 tsp fresh basil (chopped)
  • 1 tsp dried oregano
  • 3 tbsp. extra virgin olive oil
  • 3 tbsp. pasta water
  • 1 tbsp. fish herbs and spices mix
  • 1 tsp smoked paprika
  • 20g Bottarga Mullet Roe (for garnishing)
  • Pinch of chilli mix
  • Salt & pepper to taste


  1. Marinate the prawns in fish herbs and spices mix, smoked paprika and chilli for 15 minutes.
  2. Cook the Malloreddus as per packet directions in salted water
  3. In a frying pan, add olive oil and sautée onion and garlic till translucent
  4. Add the chopped tomatoes, oregano, basil, rosemary and sautée.
  5. Stir in the marinated prawns and cook till the prawns turn pink
  6. Add the crushed tomatoes and the pasta water
  7. Mix in the boiled Malloreddus and stir well
  8. Garnish with Bottarga shaves and rosemary

Buon Appetito!


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