Time: 20 minuti
Difficulty: Facile

The recipe for pasta with radicchio and shrimp is an appetizing first course, very simple to make. The important thing is to use fresh and quality products, such as red radicchio from Treviso and especially fresh shrimps.
Characteristics
The name shrimp indicates various species of crustaceans including red shrimp and shrimp.
Widespread in many seas, their seasonality varies from species to species, but Italy is mainly fished pink shrimps in the period from March to June.
Their greatest quality is the supply of good quality proteins and important nutrients, such as B vitamins and zinc that helps metabolism, calcium and phosphorus for the health of bones and teeth, iron for oxygen transport and selenium for antioxidant defenses.
The consumption of these crustaceans is also useful to protect the health of the heart and arteries, thanks to the fact of being low in saturated fats and rich in potassium and omega 3.
Historical background
Shrimp is the generic name with which they are called these crustaceans of different sizes: from very small shrimps to prawns about 25cm long. The various species are united by the fact of having 10 legs and a body divided into three parts: head, abdomen and tail.
Notes
If you are attentive to the line and want to make a carbohydrate drain, shrimp are the solution for you! Among the properties highly appreciated is their low calorie content, combined with a carbohydrate intake of zero: in its fleshy tail that flavors soups and salads we find for the most part protein, water and low fat.

Ingredients for two people:
200 g Gluten-free dry thimble type pasta
180 g Radicchio rosso di Treviso
150 g Fresh shrimps
1/2 glass White wine
q.b. onion
q.b. Extra virgin olive oil
q.b. sale
fresh parsley

Proceeding
Wash the shrimps thoroughly under running water, remove the head, legs and carapace, then remove the inner intestine, cutting the back of the shrimp with a knife and remove it by gently pulling, trying not to break it.
Clean the radicchio, choose the more fleshy leaves, wash and dry, then cut into strips.
In a pan over low heat let the finely chopped onion wither with a drizzle of extra virgin olive oil.  Add the radicchio, salt and cook until the radicchio is wilted, if necessary add a tablespoon of hot water.
At this point add the shrimps in the pot with the radicchio and blend with the white wine, cook over a modest heat until the shrimp become pink, then, adjust with salt.
Cook the pasta in plenty of boiling and salted water, once cooked al dente, drain and pour it into the pan with the shrimps and radicchio.
Stir for a few minutes, if necessary add a ladle of cooking water to complete the dish without drying it.
Serve on a plate, add fresh parsley and serve hot.