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Pljukanci with Shrimp is a typical Istrian dish that combines homemade pasta and fresh seafood. Soft, hand-rolled pljukanci absorb a sauce made from shrimp, tomatoes, garlic, and white wine, creating a true Mediterranean delicacy. This dish is perfect for a romantic dinner or when you want to impress guests with the taste of the sea and tradition.
Ingredients (for 4 Servings)
- 500 g pljukanci (or other short fresh pasta)
- 400 g fresh shrimp tails (or peeled prawns)
- 3 cloves of garlic, chopped
- 1 small onion, finely chopped
- 150 g cherry tomatoes, halved
- 100 ml dry white wine
- 3 tablespoons extra virgin olive oil
- 1 tablespoon butter
- bunch of fresh parsley, chopped
- salt
- pepper
- pinch of chili flakes or hot peppers (optional, for spiciness)
- about 100 ml pasta cooking water for the sauce
- lemon juice or a lemon wedge for serving
Instructions
1. In a large pot, bring salted water to a boil and cook the pljukanci “al dente” (about 1–2 minutes less than indicated on the package). Reserve a cup of pasta water.
2. In a large pan, heat the olive oil and add the chopped onion. Sauté until the onion becomes translucent, then add the chopped garlic and, if desired, a pinch of chili flakes. Sauté just until fragrant.
3. Add the shrimp tails and briefly sauté them (1–2 minutes) until they turn light pink. Then add the tomatoes, stir, and pour in the white wine. Cook over medium heat for another 3–4 minutes until the alcohol evaporates and the sauce thickens slightly.
4. When the pasta is almost cooked, transfer it to the pan with the shrimp. Add the reserved pasta water, a tablespoon of butter, and the chopped parsley. Stir and cook for another minute or two until the sauce is well combined with the pasta.
5. Before serving, drizzle with lemon juice and, if desired, add a little more extra virgin olive oil. Serve immediately.
Tips for Perfect Pljukanci with Shrimp
• Use fresh pljukanci for the best flavor – their porous structure absorbs the sauce.
• Do not overcook the shrimp, as they will become rubbery – 1–2 minutes is enough.
• You can substitute white wine with fish stock or a little pasta water.
• For a creamier sauce, add a tablespoon of mascarpone or heavy cream at the end.
• For an Istrian touch, add a few fresh basil leaves along with the parsley.
Frequently Asked Questions (FAQ)
Which Pasta is Best for this Dish?
Fresh pljukanci are best, as they cling to the sauce perfectly. If you don’t have them, use fresh fuži, trofie, or thicker spaghetti.
Can I Use Frozen Shrimp?
Yes, you can. Before use, thaw them slowly and pat them dry. Then quickly sauté them, as in the recipe.
How to Serve the Dish?
Serve Pljukanci with Shrimp with a large bowl of fresh salad and a glass of dry white wine. For a more decorative look, you can place whole shrimp with tails on top.
