By popular demand, here is a recipe for one of the dishes featured on our Taste of Hartford Winter 2012 menu. Enjoy!
SHRIMP FRA DIAVOLO WITH CAPELLINI
Amounts are approximated for two servings
You will need:
Extra virgin olive oil heated to med. high heat in a sauté pan.
6 Three gulf coast shrimp, peeled, deveined & washed.
1 oz. chopped white or red onion.
1 oz. hot pickled cherry peppers, chopped fine.
2 cloves whole roasted garlic.
3 oz. white or sherry wine.
2-3 whole san marsano tomatos (canned)
5 oz. prepared marinara sauce.
3 oz. clam or seafood juice (canned)
2-3 leaves fresh basil, julienned
pinch fresh ground black pepper
pinch kosher salt (optional)
6 oz. Angel Hair (capellini) pasta, cooked al dente.
What to do:
- Add shrimp, onions, and hot cherry peppers to hot olive oil in sauté pan. Cook shrimp till lightly colored on one side and flip cook the same on the other side.
- Add wine to de-glaze pan. Add garlic, San Marsano Tomatoes, marinara sauce, clam juice and black pepper. Turn down heat to medium and cook until shrimp are cooked through. Turn off heat, add basil and toss with cooked Angel Hair and plate.
- Finish with fresh grated dry Ricotta Salata.
Options:
This dish can be made without the hot peppers for mild tastes, or add hot pepper seed for a hotter dish.
