Buca Di Beppo Shrimp Arrabbiata
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8 | Ready In: < 30 minutes
Ingredients:
3 ounces olive oil
1 pound fresh shrimp
2 1/2 ounces garlic, peeled
4 ounces whole shallots, peeled
5 ounces white wine
2 1/2 ounces lemon juice
8 ounces tomatoes, chopped
3 ounces Calamata olives
1 teaspoon salt
1 1/2 teaspoon red pepper
1 1/2 ounce butter
2 1/2 tablespoons sage
1 1/2 ounce ricotta salata cheese
10 ounces butter
1 1/2 ounce garlic
2 ounces romano cheese
1 tablespoon red pepper
1 teaspoon salt
2 1/2 pounds angel hair pasta
Directions:
Coarsely chop the shallots. Pull butter to soften. Cook the angel hair al dente and lightly oil. Finely chop fresh sage. Halve the pitted black olives and portion to 3 ounces, cut ricotta salata in 1/4 inch cubes and portion to 1 1/2 ounces.
Heat olive oil in saute pan and add shrimp. 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 an add 1 1/2 oz. room temperature butter.
In a large saute pan place 10 oz. butter, 1 Tbsp. crushed red pepper, salt, finely chopped sage and 1 1/2 oz 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 and sauce, garnish with cubed ricotta salata and serve to delighted guests.
Recipe Location: https://www.cdkitchen.com/recipes/recs/511/Buca_Di_Beppo_Shrimp_Arrabbiata41176.shtml
Recipe ID: 12952
Nutrition:
per serving: 1088 calories, 52g fat, 117g carbohydrates, 34g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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