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Recipes

Entrée | 2 Servings

Spagnoli Shrimp Pasta

Ingredients

CWD #	Item Description	QTY	Notes
43239	Pasta Noodles Angel Hair Capellini 10”	6 oz
502331	Shrimp 21-25 Peeled and Devained Tail On Raw Ocean Horizon	12 oz
48920	Oil Olive Extra Virgin Cortona	3 tbsp
180377	Garlic Fresh Whole Peeled	2 tsp
60452	Anchovy Fillets Flat	2 ea	Minced
47272	Capers Nonpareil	1 tsp
49316	Marinara Sauce Ultimate Italian Cortona	2 cups
180456	Fresh Herb Basil 1 lb	1 tbsp
60713	Shredded Parmesan Cheese	1 tbsp
	White Wine	1/2 cup

Preparation

1. Slack out shrimp overnight inside a perforated hotel pan or container. Pat dry using paper towels. Season with salt and
pepper. Set aside. Meanwhile, bring 1 gallon of water to a boil. Add 2 T. salt. Once dissolved, add the pasta and cook for 5-6
minutes. Drain and reserve.
2. Bring 1 gallon of water to a boil. Add 2 T. salt. Once dissolved, add the pasta and cook for 5-6 minutes. Drain and reserve.
3. Meanwhile, heat a 12” sauté pan over medium heat for 30 seconds or so. Add the olive oil followed by the dry and seasoned
shrimp. Cook on each side for 30-45 seconds. Add the garlic, red pepper flake, anchovies, and capers. Cook for another 20-30
seconds without burning the garlic. Add the white wine and cook for about 1 minute or so until almost evaporated.
4. Stir in the Marinara and the reserved cooked pasta. Bring to a boil. Remove from the heat. Divide between 2 plates/bowls.
Arrange shrimp on top of the pasta. Garnish with fresh basil and parmesan cheese.

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