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SPAGHETTINI CON GAMBERONI ZUCCHINI AND CHERRY TOMATOES |
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| Ingredients |
Quantity |
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Fresh jumbo shrimp, peeled & deveined |
2 lbs. |
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Italian parsley, chopped |
1 oz. |
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Colavita Extra Virgin Olive Oil |
2 oz. |
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Lemon pepper |
1/2 tsp. |
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Italian zucchini, cut in small cubes |
1 lb. |
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Carmelina Brands® Cherry Tomatoes |
2 qt. |
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Garlic cloves, minced |
1 oz. |
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Kosher salt |
1 1/4 tsp. |
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Black pepper |
1/2 tsp. |
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Fresh basil chiffonade |
1/2 oz. |
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White wine |
1 oz. |
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Paone Spaghettini |
2 lbs. |
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| Method & Formula |
| Marinate shrimp with half of oil, garlic, parsley, lemon pepper, and refrigerate 30 minutes. In a large saucepan, heat the rest of the oil, carefully drop in the shrimp and saute for 1 minute. Remove the shrimp from the pan and lower the heat to medium. Add garlic following with zucchini and let cook for about 5 minutes. Deglaze with wine and let wine evaporate for a minute. Drop in the Cherry Tomatoes and stir to blend. Adjust the seasoning with salt and pepper, and reduce the sauce about 15 minutes. Return the shrimp to the sauce and let it cook with the sauce 5 more minutes. Turn it off. Toss the sauce with al dente Paone Spaghettini. Garnish with basil. Enjoy! |
| Yield |
Acceptable Pairings |
| 10 servings |
Pinot Grigio |
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