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Recipes // Main Dish Pasta // Shrimp in a Chunky Vegetable and Marinara Sauce with Cappellini

Shrimp in a Chunky Vegetable and Marinara Sauce with Cappellini

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By Lidia Bastianich

Serves 6

Ingredients:

  • 6 tablespoons extra virgin olive oil
  • 6 garlic cloves, peeled and sliced
  • 2 pounds jumbo shrimp (about 24) peeled and deveined
  • Salt
  • One 35-ounce can Italian plum tomatoes (preferably San Marzano) coarsely crushed
  • 8 fresh basil leaves, torn into quarters
  • 2 tablespoons minced fresh Italian parsley
  • 1 teaspoon crushed red pepper
  • 1 cup blanched peas
  • 1 cup blanched broccoli florets
  • 1 lb Lidia’s Cappellini Pasta

This dish is excellent served as a main course or as a dressing for pasta. (Toss the pasta with the sauce and top the plates with shrimp.) It is also delicious spooned over hot soft Polenta.

Directions:

  1. Heat 4 tablespoons of the olive oil in a large skillet over medium heat. Stir in the garlic and cook, shaking the pan, until golden, about 1 minute. Add as many shrimp as fit in a single layer with some space between each. (If you crowd the shrimp, they will steam in their own juices rather than get crunchy with a lightly browned exterior.) Cook, tuning once, until lightly golden, about 3 minutes. Sprinkle with salt to taste.
  2. With a slotted spoon, transfer the shrimp to a plate, leaving as much garlic as possible in the pan. Pour the remaining 2 tablespoons olive oil and the tomatoes into the skillet, season with salt and crushed red pepper, and bring to a vigorous boil. Lower the heat so the sauce is at a lively simmer and cook until it is lightly thickened, about 10 minutes, add the vegetables and cook additional 5 minutes. Stir in the shrimp, basil, and parsley and cook until the shrimp are heated through, just a few seconds.
  3. In the meantime bring a pot of salted water to boil, add the cappellini to the boiling water when you add the shrimp to the sauce.
  4. In a separate pan scoop half of the sauce , no shrimp or vegetables, when the cappellini are cooked al dente drain and drop them in the sauce and with some fire stir the cappellini until all covered with the sauce, plate and spoon some shrimps and vegetables over.

(copyright Lidia Bastianich 2014)

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