Sicilian Shrimp over Pasta
Share
Sicilian Shrimp over Pasta
Rated 5.0 stars by 1 users
Category
Seafood
Author:
Submitted by Denise Walburg
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.
1 comment
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