|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
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.