|Published:||Sep 12, 2012 10:38 AM EDT|
|Updated:||Sep 12, 2012 10:39 AM EDT|
FORT MYERS, Fla. It's Wednesday and that means it's time to fire up the WINK Kitchen.
Here today showing us how to make shrimp pomodori is Chef Ryan Mitchell from Flemings.
Recipe: 3 Tbsp. Extra virgin olive oil
7ea 16-20 shrimp p&d
1/4 tsp salt and pepper
1/2 tsp garlic. 1 1/6" slices
1/4 oz. wt fresh basil chopped
1/2 cup white wine
9oz pomodori sauce
2 Tbsp. butter, lightly salted
8 oz. wt rigatoni pasta
1ea. Parmesan sourdough crostini
2 Tbsp. Burrata
1/4 oz. parmesan cheese shaved
1 ea. basil spring
instructions: 1. heat olive oil in saute pan on medium high heat. Add shrimp and sprinkle salt and pepper, saute quickly until shrimp are coated in the oil. Add the basil and garlic and toss well. Deglaze with white wine let simmer for 30sec. Add pomodori sauce and butter and let cook until shrimp are done ( about 2 minutes).
2. Cook pasta add sauce and toss
3. Place dollop of burrata on top of center of dish and serve