Post by marlaoh on May 14, 2003 6:16:39 GMT -6
Shrimp Arrabiati
A recipe from Buci di Beppo that was originally featured on "15 Minutes with Fred" on March 12, 2002.
Serves 4-6
Olive Oil 3 oz.
Fresh shrimp 16 oz.
Garlic, peeled 2.5 oz
Shallots, whole peeled 4 oz.
White Wine 5 oz.
Lemon juice 2.5 oz
Tomatoes, cut 8 oz.
Olives, calamata 3 oz
Salt 1 t.
Pepper, red 1.5 T
Butter 1.5 oz
Cheese, ricotta salata 1.5 oz
Butter 10 oz
Sage 2.5 T
Garlic 1.5 oz
Cheese, romano 2 oz
Pepper, red 1 T
Salt 1 t.
Angel hair pasta 2.5 lb.
Prep:
Coarsely chop the shallots.
Pull butter to soften.
Cook the angel hair al dente and lightly oil.
Finely chop fresh sage.
Half the pitted black olives and portion to 3 oz.
Cut ricotta salata in 1/4-inch cubes and portion to 1-1/2 oz.
Procedures:
Heat olive oil in a saute pan, add shrimp and saute for approximately 30 seconds.
Add the garlic and shallots for 30 seconds.
Add white wine, lemon juice, fresh chopped tomatoes, black olives, salt and crushed red pepper.
Cook until the shrimp are just cooked through, remove pan from heat and add the room temperature butter.
In a large saute pan, place the room temperature butter, crushed red pepper, salt, finely chopped sage and chopped garlic.
Place heated pasta in saute pan and toss well to incorporate all ingredients thoroughly.
Toss with romano cheese and place on a large platter.
Top with shrimp sauce, garnish with cubed ricotta salata and serve to delighted guests.
A recipe from Buci di Beppo that was originally featured on "15 Minutes with Fred" on March 12, 2002.
Serves 4-6
Olive Oil 3 oz.
Fresh shrimp 16 oz.
Garlic, peeled 2.5 oz
Shallots, whole peeled 4 oz.
White Wine 5 oz.
Lemon juice 2.5 oz
Tomatoes, cut 8 oz.
Olives, calamata 3 oz
Salt 1 t.
Pepper, red 1.5 T
Butter 1.5 oz
Cheese, ricotta salata 1.5 oz
Butter 10 oz
Sage 2.5 T
Garlic 1.5 oz
Cheese, romano 2 oz
Pepper, red 1 T
Salt 1 t.
Angel hair pasta 2.5 lb.
Prep:
Coarsely chop the shallots.
Pull butter to soften.
Cook the angel hair al dente and lightly oil.
Finely chop fresh sage.
Half the pitted black olives and portion to 3 oz.
Cut ricotta salata in 1/4-inch cubes and portion to 1-1/2 oz.
Procedures:
Heat olive oil in a saute pan, add shrimp and saute for approximately 30 seconds.
Add the garlic and shallots for 30 seconds.
Add white wine, lemon juice, fresh chopped tomatoes, black olives, salt and crushed red pepper.
Cook until the shrimp are just cooked through, remove pan from heat and add the room temperature butter.
In a large saute pan, place the room temperature butter, crushed red pepper, salt, finely chopped sage and chopped garlic.
Place heated pasta in saute pan and toss well to incorporate all ingredients thoroughly.
Toss with romano cheese and place on a large platter.
Top with shrimp sauce, garnish with cubed ricotta salata and serve to delighted guests.