Ingredients

2 Tablespoons Olive Oil

1 cup chopped Onion

1 medium Carrot, chopped

1 stalk celery, chopped

4 large Garlic cloves, thickly sliced

The Shells from 1 pound of Shrimp (2-3 cups)

1/8 teaspoon Red Pepper Flakes

½ cup White Wine

1 cup Clam Juice or Chicken Stock

1 cup Tomato Sauce

¼ teaspoon Salt

¼ teaspoon freshly ground Black Pepper

Related Recipes

Tomato Sauce

Chicken Stock

Quick Shrimp Sauce

Sughetto di Gamberi al Lampo

Makes about 2 cups

Printable Version

Heat the olive oil over medium heat in a large saucepan. Sauté the vegetables and the garlic in olive oil over medium heat until the onions are soft and aromatic but not brown, 5-6 minutes. Add the shrimp shells and the red pepper flakes and cook until the shells become red, 2-3 minutes

Pour on the wine, stirring to gently dislodge any flavorful brown bits that may stick to the pan. Simmer and reduce the liquid by half, 1-2 minutes. Add the clam juice and tomato sauce, bring to a boil, reduce the heat and simmer until the sauce has thickened slightly, 8-10 minutes. Strain the sauce, pressing the shells gently with a wooden spoon to extract all of the flavor. Discard the solids and return the sauce to the pan to warm through.