Pasta with Shrimp Sauce

Pasta con il Ragu di Gamberetti

Cooking With Nick Stellino
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Ingredients:

4 Tablespoons Olive Oil (divided)
6 large Garlic cloves, thickly sliced
¼ teaspoon Red Pepper Flakes
2 Tablespoons chopped fresh Parsley
1 can (28 ounce) whole Italian Style Tomatoes, drained and chopped, the liquid reserved
1 cup Clam Juice
½ cup All Purpose Flour
1 teaspoon Paprika
½ teaspoon Salt
¼ teaspoon freshly ground Black Pepper
1 pound medium sized raw Shrimp, peeled and deveined,
½ cup White Wine
1 pound dry Pasta (Linguine) or spaghetti
1 Tablespoon chopped fresh Parsley for garnish
Serves 4 to 6
Printable Version
Bring a large pot of salted water to a boil.
Heat half of the olive oil in a skillet or saucepan over medium heat. Cook the garlic, red pepper flakes and parsley until the garlic is golden brown, about 1 minute. Add the chopped, drained tomatoes, and a pinch of sugar if the tomatoes are tart. Simmer the sauce until most of the liquid has evaporated, about 4 to 5 minutes. Pour on clam juice and the reserved tomato water. Bring the sauce to a boil and simmer until it is a nice sauce consistency, 12-15 minutes.
In a shallow bowl or plate, mix together the flour, paprika, salt, and pepper. Heat the oil in a sauté pan or skillet over medium high heat. Toss the shrimp in the seasoned flour mixture and fry in the hot oil for 1-2 minutes on each side, until they are crisp and golden brown, but not completely cooked through. Pour on the wine, stirring to dislodge any flavorful brown bits that may stick to the bottom of the pan. Simmer to thicken the sauce and reduce the liquid by half, about 2 minutes. Pour the tomato sauce onto the shrimp and stir well to combine the flavors. Season with additional salt and pepper if desired.
Meanwhile, cook the pasta in the boiling water according to manufacturer’s directions. Drain well and return to the empty pot. Add the shrimp sauce to the cooked pasta. Cook over low heat, stirring constantly, until the pasta and sauce have combined well, 1-2 minutes. Serve the pasta on a warm platter and sprinkle with the remaining parsley.
Chef’s Tip
You might want to experiment with different types of shrimp as they all have different texture and handle the heat in a different way. I found that rock shrimp has fairly resilient texture , which makes it ideal for this recipe. I would suggest to stay away from precooked shrimp because it will certainly overcook to a rubber-like consistency.
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