Allora…

Today I made a recipe I adapted from Lidia Bastianich’s “Lidia’s Italy”. It’s called “Jumbo Shrimp Buzara Style”.

I had no shallots, and I used champagne instead of white wine, which i was nervous about because I thought that it would be too sweet, but it worked – i don’t know how!

First saute two minced cloves of garlic in 3 tbsp olive oil. Once its sizzling, add 1/2 cup champagne. reduce for 3 minutes. Add a pinch or two of crushed red pepper. Stir in 1 tbsp tomato paste and 1 tsp chopped capers. Add pinch of pepper and a little salt. Stir and simmer 2 minutes. Add about 12 medium size shrimp (shelled, deveined – i used frozen that i thawed). Meanwhile cook half a pound of cappellini. Cook shrimp about 3 minutes until pink and curled. You don’t need a lot of the sauce to coat the pasta. But if it looks like too little, add some water and simmer to stretch the sauce. Add 1 tbsp butter to finish sauce. Add cappellini to pan and combine w/ sauce and shrimp. Finish with chopped parsely/basil. Serves 2

This entry was posted on Thursday, September 24th, 2009 at 1:10 pm and is filed under cooking, life. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.