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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Toss shrimp with 1/4 teaspoon salt and set aside. Pour tomatoes in colander set over large bowl. Pierce tomatoes with edge of rubber spatula and stir briefly to release juice. Transfer drained tomatoes to small bowl and reserve juice. Do not wash out colander. | 2. Heat 1 1/2 teaspoons vegetable oil in 10-inch skillet over high heat until shimmering. Add shrimp shells and cook, stirring frequently, until they begin to turn spotty brown and skillet starts to brown, 1 to 2 minutes. Remove skillet from heat and carefully add wine. When bubbling subsides, return pan to heat and simmer until wine is reduced to about 2 tablespoons, 1 to 2 minutes. Add reserved tomato juice and simmer to meld flavors, 2 1/2 minutes. Pour contents of skillet into colander set over bowl. Discard shells and reserve liquid. Wipe out skillet with paper towels. | 3. Heat remaining 1 tablespoon vegetable oil, garlic, pepper flakes, and oregano in now-empty skillet over medium heat, stirring occasionally, until garlic is straw-colored and fragrant, 30 to 60 seconds. Add anchovy and stir until fragrant, about 15 seconds. Remove from heat. Add drained tomatoes and mash with potato masher until coarsely pureed. Return to heat and stir in reserved tomato juice mixture. Increase heat to medium-high and simmer until mixture has thickened, about 2 1/2 minutes. | 4. Add shrimp to skillet and simmer gently, stirring and turning shrimp frequently until they are just cooked through, 2 to 2 1/2 minutes. Remove pan from heat. Stir in basil, parsley, and pepperoncini and brine and season with salt to taste. Drizzle with olive oil. Serve with fettuccini. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
large shrimp	3/4		peeled deveined	302.6007	0.0	67.3202	1.7
salt				-	-	-	-
tomato	1	can	canned	62.068999999999996	13.7631	3.2384	0.5397
vegetable oil	4 1/2	teaspoons		175.84799999999998	0.0	0.0	20.4
white wine	1/2	cup		-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
red pepper flake	1/4 - 1/2	teaspoon		302.6007	0.0	67.3202	1.7
oregano	1/4	teaspoon	dried	0.6625	0.1723	0.0225	0.0107
anchovy fillet	1		rinsed minced	302.6007	0.0	67.3202	1.7
basil	2	tablespoons	chopped	1.219	0.1404	0.16699999999999998	0.0339
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
pepperoncini pepper	3/4	teaspoon	minced	302.6007	0.0	67.3202	1.7
brine	1/2	teaspoon		302.6007	0.0	67.3202	1.7
extra virgin olive oil	1	tablespoon		302.6007	0.0	67.3202	1.7

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