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    Shrimp Arrabbiata for 30

    15 ounces olive oil
    5 pounds fresh shrimp
    12 1/2 ounces garlic, peeled
    20 ounces whole shallots, peeled
    25 ounces white wine
    12 1/2 ounces lemon juice
    40 ounces tomatoes, chopped
    15 ounces Calamata olives
    5 teaspoons salt
    7 1/2 teaspoons red pepper
    7 1/2 ounces butter
    12 1/2 tablespoons sage
    7 1/2 ounces ricotta salata cheese
    50 ounces butter
    7 1/2 ounces garlic
    10 ounces Romano cheese
    5 tablespoons red pepper
    5 teaspoons salt
    12 1/2 pounds angel hair pasta

    Coarsely chop the shallots. Pull butter to soften. Cook the angel hair al dente and lightly oil. Finely chop fresh sage. Halve the pitted black olives and portion to 3 ounces, cut ricotta salata in 1/4 inch cubes and portion to 1 1/2 ounces.

    Heat olive oil in saute pan and add shrimp. Saute for approximately 30 seconds. Add the garlic and shallots for 30 seconds. Add white wine, lemon juice, fresh chopped tomatoes, black olives salt and crushed red pepper. Cook until the shrimp are just cooked through. Remove pan from heat an add 1 1/2 oz. room temerature butter. In a large saute pan place 10 oz. butter, 1 Tbsp. crushed red pepper, salt, finely chopped sage and 1 1/2 oz chopped garlic. Place heated pasta in saute pan and toss well to incorporate all ingredients thoroughly. Toss with romano cheese and place on a large platter. Top with shrimp and sauce, garnish with cubed ricotta salata and serve.

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