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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Shrimp -- I like to saute the shrimp first and set aside. That way you are only using one pan for easier clean up. In a large sauce pan -- we will be adding the pasta back into this pan along with the shrimp and sauce, so make sure it is big enough. Heat up the olive oil and red pepper flakes on medium high heat and saute until they just start to turn pink. These will go back in the sauce right at the end so you do NOT want to over cook. As soon as I see a little pink I remove them to a plate. You don't want them all curled and pink. That would be too done. No need to cover, they will reheat back in the pan. They will only take 1-2 minutes is all. | 2. Sauce -- Now in the same pan, add the remaining olive oil and bring to medium heat. Add the garlic, shallots and anchovy and cook a couple of minutes until they slightly soften. Don't worry -- If you are not an anchovy fan once they cook up and get brown, they get almost sweet in flavor (this is also true of the anchovy paste). Much different than anchovies NOT cooked - they really add a nice flavor. Then stir in the tomatoes and cook another minute or two, just to get them started on medium high heat. Reduce to medium heat, add in the dried oregano, white wine, and a little salt and pepper and cook about 15-20 minutes until the tomatoes start to break apart. Add in the parsley and basil and bring the heat up to medium high. By now the wine has cooked off a bit and the tomatoes should have made their own fresh sauce. | 3. Pasta -- Remember fresh pasta takes a lot less time to cook. Bring a pot a salted water to a boil and cook according to directions. After the pasta is done, drain and set to the side. You will be adding this to the sauce in just a minute. NOTE: I always reserve a little pasta water in case you want to thin out the sauce a bit. Reserve 1 cup. | 4. Shrimp -- Right before the pasta is done, add the shrimp back into the sauce and let it finish cooking and reheating. It will only take a minute or two as you finish the pasta. | 5. Finishing -- Add the pasta to the sauce and shrimp and toss well. The pasta should soak up all the juice. If you like it a bit thinner, just add a little of the pasta water you reserved. Toss well and put in a large serving bowl. I like to finish it by drizzling a little olive oil over the top, some grated parmesan and fresh parsley. | 6. Now that is my version of spaghetti with a twist. Please give it a try. Serve this with a classic caesar salad and a toasted baguette and it doesn't get any better. ENJOY! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pasta	1	lb		312.9791	45.3593	6.9853	10.478
shrimp	1		peeled	385.3342	0.0	91.1202	2.312
grape tomato	1	pint	cut	-	-	-	-
plum tomato	4		seeded chopped	-	-	-	-
garlic	3	teaspoons	minced	12.515999999999998	2.7769999999999997	0.5342	0.042
shallot	2		diced	-	-	-	-
anchovy	1	teaspoon	chopped	-	-	-	-
basil	1	tablespoon	chopped	0.6095	0.0702	0.0835	0.017
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
kosher salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
red pepper flake	1	pinch		-	-	-	-
white wine	3/4	cup		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
parmesan cheese			grated	-	-	-	-
parsley				1.368	0.2405	0.1129	0.03
olive oil				238.68	0.0	0.0	27.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.