PREPARATION:
COOKING TIME:
PORTIONS:
INGREDIENTS:
- 32 large tiger prawns, thawed, cleaned and peeled* (11/17 per pound)
- 4 tbsp. olive oil
- 3 cloves garlic, crushed with palm of hand
- 2-3 peperoncino to taste
- 4 ounces of white wine
- 700ml homemade tomato sauce or Stefano’s Arrabbiata sauce
- 1 cup of cherry tomatoes, halved
- 1/4 cup chopped Italian parsley
- 1 fresh pasta recipe
PREPARATION:
- Thaw the shrimp under cold water or put in the refrigerator for a day.
- Make your fresh pasta and place on a pasta dryer.
- Boil a large pot of water to cook the pasta. Once boiling, salt the water.
- In a 28cm Julienne sauté pan, heat oil over medium-high heat. Add one clove of garlic, half the shrimp, salt and pepper and cook until pink.
- Deglaze with 2 ounces of white wine, let evaporate and set aside.
- Repeat with the remaining 16 shrimp.
- In the same pan, heat olive oil over medium heat. Add a clove of garlic, the peperoncino,the cherry tomatoes and the tomato sauce and cook for 15 minutes.
- Remove peperoncini.
- Remove the garlic clove and crush it with a fork and add to the sauce.
- Cook the fresh pasta for 1 minute, drain and add to the sauce. Mix well.
- Put the shrimp in the sauce and mix well.
- Sprinkle with parsley.
