Gamberetti e Capellini (Shrimp and Pasta) By Chef Ray Arpke (Euphemia Haye, Longboat Key, Florida)

 


Gamberetti e Capellini

Serves 4

Recipe courtesy of Chef Ray Aparke, Euphemia Haye

White Wine, Garlic & Basil Sauce:

1 quart dry white wine

1 tbsp fresh basil, finely sliced as a chiffonade

1 cup fish stock

1/2 tsp cracked peppercorns

1 tbsp butter

1 bay leaf

1/2 cup olive oil

5 cloves garlic, minced using garlic press

2 scallions, sliced

1/4 tsp dried marjoram

Pasta:

16 jumbo shrimp, peeled and deveined

2 quarts fish or vegetable stock

1/2-pound capellini pasta

3 tbsp Italian parsley, finely sliced as a chiffonade

Bring all of the sauce ingredients to a boil in a large saucepan. Lower the heat to a simmer and reduce to 3 1/2 cups, then cool and reserve — the sauce keeps in the refrigerator for up to a week, and freezes well. Bring the fish stock to a hard boil. Add the capellini and stir with a pasta fork until the pasta is extremely al dente. Strain the pasta but do not rinse. Add 16-ounces of wine sauce into the pasta-cooking pot, then and add the shrimp and pasta back into the pot. Place the mixture on medium-high heat. Gently combine all of the ingredients and cook until shrimp are just cooked through. Fold in the parsley and serve immediately.

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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