Okay...this is a dish that I've made several times before. Very easy,
but very delicious. The one difference here is that I created this
version of the dish as a Nello's Mombassador. This dish was for the
hubby and myself...as I think this sauce would probably be too spicy for
the kiddos. This dish is a simple one, and as I have been told many
times in the past...the best dishes are simple--containing very few
ingredients. I hope you enjoy!
Ingredients:
- 3 cloves garlic, chopped
- 2 Tbsp butter
- 1 Tbsp olive oil
- 1 tsp each: garlic powder, kosher salt
- 1/4 tsp freshly ground pepper
- 2 lbs shrimp, peeled and deveined
- 1 24-oz jar Nello's Arrabbiata sauce (or any sauce you like!)
- 1 lb. bucatini pasta (or any string you enjoy)
Instructions:
- Bring
6 quarts of water to a boil. Add four large pinches of salt and the
pasta. Stir from time to time. Cook for 9-11 minutes; Al dente = 9
minutes.
- Peel and de-vein shrimp. In a large bowl, toss shrimp with garlic powder, salt & pepper; set aside
- In
a large skillet, add olive oil and butter and heat over medium heat.
Turn heat down to medium-low, add garlic and let steep for about 5
minutes.
- Add shrimp to pan and cook until they just turn pink.
- Add sauce to pan and simmer over med-low heat until heated through
- Serve pasta in shallow bowls and top with sauce.
Serve with a warm crusty bread to mop up the delicious sauce. Enjoy!
 |
| Peel and devein shrimp |
 |
| Sauce and pasta! |
 |
| Season shrimp and saute in garlic, butter & olive oil |
 |
| cook until just pink |
 |
| add Arrabbiata sauce |
