Buca Di Beppo's Shrimp Arrabbiata

Recipe Ingredients

3 oz	85g	Olive oil
1 lb	454g / 16oz	Fresh shrimp
2 1/2 oz	71g	Garlic - peeled
1		Shallot - (4 oz) - peeled
5 oz	142g	White wine
2 1/2 oz	71g	Lemon juice
8 oz	227g	Tomatoes - cut
3 oz	85g	Calamata olives
1 teaspoon	5ml	Salt
1 1/2 teaspoons	7.5ml	Red pepper
1 1/2 oz	42g	Butter - room temperature
1 1/2 oz	42g	Ricotta salata cheese
10 oz	284g	Butter
2 1/2 tablespoons	37ml	Finely-chopped sage
1 1/2 oz	42g	Garlic - chopped
2 oz	56g	Romano cheese
1 tablespoon	15ml	Red pepper
1 teaspoon	5ml	Salt
2 1/2 lbs	1135g / 40oz	Angel hair pasta

Recipe Instructions

Coarsely chop the shallots. Pull butter to soften. Cook the angel hair al dente and lightly oil. Finely chop fresh sage. Half the pitted black olives and portion to 3 ounces. Cut ricotta salata in 1/4-inch cubes and portion to 1 1/2 ounces.

Heat olive oil in saute pan, add shrimp and saute for approximately 30 seconds. Add the garlic and shallots for 30 seconds. Add white wine, lemon juice, fresh chopped tomatoes, black olives, salt and crushed red pepper. Cook until the shrimp are just cooked through, remove pan from heat and add the 1 1/2 ounces room temperature butter.

In a large saute pan, place the 10 ounces butter, crushed red pepper, salt, finely chopped sage and chopped garlic. Place heated pasta in saute pan and toss well to incorporate all ingredients thoroughly. toss with Romano cheese and place on a large platter. Top with shrimp sauce, garnish with cubed ricotta salt and serve to delighted guests.

This recipe yields ?? servings.

Source:
Classy Clones at http://www.recipegoldmine.com/classyclones.html

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