Sicilian Shrimp over Pasta
Sicilian Shrimp over Pasta
Submitted by Denise Walburg
Seafood
Ingredients
- 1/4 cup Fustini's Herbs of Naples balsamic
- 1/4 cup white wine
- 1/4 cup raisins
- 1/4 cup Fustini's Meyer Lemon olive oil (divided)
- 10 raw shrimp, peeled, deveined
- 1 small onion, thinly sliced
- 2 cloves of garlic, thinly sliced
- 2 tablespoons pine nuts, toasted
- 2 tablespoons salted capers, rinsed in cold water and drained
- 2 tomatoes, coarsely chopped
- pasta, cooked
- ½ cup flat-leaf parsley, coarsely chopped
- Parmesan cheese, grated
Directions
In a small saucepan combine balsamic and wine and bring to a boil. Remove from heat, add raisins and set aside.
Heat 2 tablespoons of olive oil in a large sauté, pan over medium heat add shrimp and cook until done on both sides, 2-3 minutes. Remove from pan.
Add remaining olive oil to the sauté, pan, add onion, and garlic and sauté, until softened. Add agrodolce mixture and reduce to a simmer.
Add pine nuts, capers, and tomato. Simmer for 3-4 minutes until the sauce has reduced and slightly thickened. Stir shrimp back into the mixture until heated.
Spoon over cooked pasta and garnish with parsley and cheese.
Why is there no amount for pasta? Why is there no # of servings?
There are measurements for all the other ingredients.
Wow. I changed it up based on what I had dates and not many raisins. Lemon zest as no lemon olive oil. Tossed in honey and butter based on a master class recipe
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