Maggiano's Little Italy Garlic Shrimp and Shells Recipe
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Maggiano's Little Italy Garlic Shrimp and
1/4 pound medium shrimp, peeled and deveined
2 cloves fresh garlic, peeled and fine chopped
2 turns of the mill fresh ground black pepper
2 ounces extra virgin olive oil
1 cup fresh tomatoes, peeled, seeded and chopped
1/4 cup white wine
1/2 cup clam juice
1/4 cup prepared marinara sauce
1 tablespoon garlic butter
3 leaves fresh basil leaves, torn
8 ounces cooked shell pasta
Salt and pepper to taste
Plating procedure: Peel and de-vein the shrimp and marinate with
half of the chopped garlic, half of the olive oil, and the ground
black pepper. Prepare the tomatoes by blanching in boiling water for
30 seconds and then peel. Squeeze the seeds out and rough chop.
In a hot sauté pan on high heat place the shrimp with the remaining
olive oil. Sauté briefly until the shrimp turns pink on one side.
Add the remaining garlic and sauté for a moment to coat the shrimp.
Add the white wine, clam juice, and tomatoes to the pan and bring
back to a boil, reduce to a simmer and add the marinara sauce,
basil, and garlic butter. Add the shell pasta and simmer for a
couple minutes. Check the sauce for flavor and add salt and pepper
Serve immediately in a hot pasta bowl.
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