Sunday, May 8, 2016

Fusilli Col Buco and Shrimp Marinara







     Fusilli Col Buco e Gamberi Marinara!
     Marinara is one of the world's greatest tomato sauces.  Marinara Sauce should always feature the finest Italian tomatoes.  This is the best sauce for showing just how good the tomatoes are.
     Marinara is not an overworked sauce or highly processed sauce, but it does require stirring every five minutes.  There is a large proportion of olive oil in Marinara Sauce.  Stirring frequently is the secret to combining the tomatoes with the oil, so the sauce does not take on a stewed tomato character.
     When Marinara is prepared ahead of time, the sauce can be chilled till it is needed.  Reheating Marinara to order is the best way to preserve the peak flavors.  For today's recipe, the shrimp are sautéed and Marinara is added.  After the Marinara reheats, the pasta is added and the meal is ready to serve.  This is a simple Italian restaurant style pasta that needs nothing extra added, because the flavor is great!  
 
     Marinara Sauce:
     Follow the link to the recipe in this website.
     • Classic Marinara Sauce
   
     Fusilli Col Buco and Shrimp Marinara:
     This recipe yields 1 pasta entrée.
     The Shrimp Marinara can be prepared while the pasta cooks.  After getting the pasta started, wait for 1 or 2 minutes before starting to cook the shrimp.  The shrimp and sauce only take a few minutes to prepare.  The goal is to finish the pasta and sauce at the same time!
     Step 1:  Start cooking 1 portion of fusilli col buco pasta in boiling water.  Cook the pasta till it is al dente.  (About 9 or 10 minutes.)
     Step 2:  Heat a wide sauté pan over medium heat.
     Add 1 tablespoon of olive oil.
     Add 10 peeled and deveined large size shrimp (16/20 per pound).  Be sure to remove the tails!
     Season with 1 pinch of sea salt and black pepper.
     Sauté till the shrimp are almost halfway cooked.
     Step 3:  Add 1 1/2 cups of the Marinara Sauce.
     Bring the sauce to a gentle boil.
     Step 4:  Reduce the temperature to very low heat.
     Keep the sauce and shrimp warm till the pasta finishes cooking.
     Step 5:  When the fusilli col buco pasta is cooked al dente, drain the water off of the pasta.
     Add the pasta to the sauce.
     Toss the sauce and pasta together.
     Step 6:  Mound the Fusilli Col Buco and Shrimp Marinara on a plate.
     Pour any extra sauce in the pan over the pasta.
     Sprinkle 1/2 tablespoon of fine grated Parmigiana Cheese over the pasta.
     Serve with warm Italian bread or garlic bread on the side.
     No garnish is necessary!
   
     A simple delicious Italian Pasta!

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