In an interview with GQ, Robert Pattinson shared his recipe for what he called “Piccolini Cuscino” – “tiny pillow” in English. His goal in creating this dish was to master a pasta dish one could hold in their hands. Pattinson’s original recipe contained ingredients such as cornflakes and pre-sliced cheese. The following recipe attempts to elevate his original while maintaining the genius concept that is handheld pasta.

Ingredients:

⅓ cup olive oil

20-30 shrimp

4 garlic cloves minced OR 2 teaspoons minced garlic spice

⅔ teaspoon crushed red pepper flakes

⅔ cup water OR chicken broth

⅔ teaspoon of black pepper

1 teaspoon salt

5 teaspoons unsalted butter

1 box pasta (Normally, a shrimp scampi recipe uses angel hair pasta, but Pattinson recommended penne for this particular dish — feel free to take creative liberty on what type of pasta you include)

⅔ cup parsley

1 juiced lemon OR 3 tablespoons lemon juice

1 box wraps (tortillas, hard shell tacos, green wraps, etc.)

Instructions:

According to Pattinson, “First things first, you gotta microwave the pasta.” Place dry pasta and water into a bowl and microwave on high for eight minutes.

1. Pour oil into a frying pan and let it simmer on medium heat.

2. Place uncooked shrimp in the frying pan, allowing it to cook for one minute on each side.

3. Remove the shrimp from the frying pan.

4. Use the remainder of the oil left in the pan, and add the garlic, red pepper flakes, chicken broth or water, salt and pepper. Cook on high and occasionally stir.

5. Add butter to the pan. Once it melts, add the shrimp. As soon as shrimp is entirely covered in the sauce, take the pan off the heat.

6. Drain the pasta.

7. Add the drained pasta, shrimp and remaining sauce into a bowl and add lemon juice.

8. Add the dish to a serving bowl and place pasta and shrimp into your chosen wrap.

9. Carry your pasta with you!