Serves 4

  • 16 spot prawns with shell removed (reserve shells)
  • 3 shallots (julienned)
  • 6 cloves of garlic (sliced very thin)
  • 16 oz. jar of San Marzano tomatoes (chopped)
  • 1/3 cup of Sangiovese wine
  • 3 Calabrian chilies in oil or substitute 1 tsp chili flakes
  • 2 Tb fresh oregano leaves
  • 1 LB fresh or dried linguini
  • 2 Tb chopped parsley
  • 1 Tb butter
  • 3 TB extra virgin olive oil
  • ½ lemon
  • salt and pepper

Directions: Sauté 1 shallot with 2 cloves of garlic with shrimp shells over medium heat for 3-5 minutes with 1 Tb of olive oil. Add 1.5 cups of water and lower heat; simmer for 20 minutes or until reduced by 2/3. Strain shrimp stock and reserve.

Sauté 1 shallots with 2 garlic cloves over medium-high heat for 3-5 minutes with 1 Tb of olive oil. Add chilies; cook for 1 minute, then add wine off heat. Return to heat and turn heat down to medium; cook until all wine is just about gone. Add tomatoes and season with salt and pepper. Allow to cook for 15-20 minutes until slightly thickened. Add shrimp stock and allow cooking for another 10-15 minutes. Adjust and puree sauce, add chopped oregano.

While cooking sauce bring 1 gallon of water to simmer and cook linguini until al dente. Strain pasta and toss with 1 TB olive oil and chopped parsley.

Sauté  shrimp with last shallot and sliced garlic and olive oil for 2 minutes, flip over and cook for 1 minute. Add butter off heat and season with salt, pepper and ½ squeezed lemon.

To serve, toss pasta with Arrabbiata sauce, top with shrimp and chopped parsley.

Serve with Novelty Hill Stillwater Creek Vineyard Sangiovese

Recipes Compliments of Executive Chef Seth Fernald

 

 

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