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Sicilian Shrimp over Pasta

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Sicilian Shrimp over Pasta


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Sicilian Shrimp over Pasta

Submitted by Denise Walburg



  • 1/4 cup Fustini's Rosemary Garlic agrodolce
  • 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


Step 1. 

In a small saucepan combine agrodolce, 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, 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, garnish with parsley and cheese.

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