Shrimp Week: Shrimp arrabbiata
Yield: 4 servings
1 tablespoon olive oil
3 cloves garlic, chopped
1 14 1/2 - ounce can fire-roasted crushed tomatoes
1/2 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
1 1/2 pounds large shrimp, shelled and deveined
1/4 cup parsley, chopped
12 ounces of Linguine
1/4 cup ricotta salata, shredded
Method of Preparation
1. Heat olive oil in large, nonstick skillet over medium-high heat. Add garlic and cook one minute, until golden. Stir in tomatoes, wine, salt and red pepper flakes. Simmer, uncovered, five minutes.
2. Add shrimp and simmer five minutes, until shrimp is cooked through. Stir in parsley and cook one minute.
3. Meanwhile, cook pasta following package directions.
4. To serve, toss pasta with shrimp and sauce. Sprinkle with ricotta salata.