Published: Jan 26, 2011 4:20 PM EST
Updated: Jan 26, 2011 1:19 PM EST

    It's wednesday and that mean's let's eat!    
   Here today to show us how to make ---shrimp marinara- is Chef Vinnie from the Neapolitan Gourmet in Naples.

Shrimp Marinara for 2

¼ c EVOO

3 TBS butter

26 small shrimp cleaned (40-50 per lb count)

1 c Canned Tomato

Salt and pepper to taste

Granulated garlic

1 tbs chopped fresh Italian parlsey

1 lb Pasta (linguine, capellini, angel hair, spaghetti)

Fill large pot with water for pasta until boiling (salt to taste)

Heat oil and butter on medium heat until butter melts

Put shrimp in sauté pan on medium high, sprinkle with S&P and granulated

Cook for 1 minute on each side

Remove shrimp and set aside

Add tomato to pan and cook for ten minutes on medium heat

Drain pasta (reserve some water) and add to sauté pan, add shrimp, chopped
parley and swirl with EVOO (1 tbs)

Heat for a few more minutes and serve.