Sciue Sciue Pasta

With Sheree DeLorenzo

Sheree DeLorenzo does a new version of Seaport Grille’s most popular selling dish. Meaning “hurry hurry,” it takes very little time and she will show you the basics and how to improvise with it yourself.

The secret to this dish is that it takes almost no time to make and you can improvise to your heart’s content. Just be careful how you cook the shrimp because it is easy to overcook them. Grape tomatoes are preferred because they hold together in bite sized pieces so you get that fresh tomato taste without making a tomato sauce.

Ad added attraction, which is optional, is roasted garlic, which you can easily make yourself. Just take a full head or bulb of garlic, cover it generously with olive oil and wrap tightly in aluminum foil. Bake in a preheated oven at 350 degrees F. for about 1 hour and fifteen minutes.

Ingredients

2 tablespoons olive oil
1 cup whole grape tomatoes
2 cups halved grape tomatoes
3 tablespoons roasted garlic
5 tablespoons chopped garlic
1/4 cup chopped red peppers
Dash of chili pepper flakes  (or as desired)
1/2 cup white wine
4 tablespoons butter, cubed
1 cup shrimp
Salt and pepper to taste

Instructions

1. Heat sauté pan and sauté whole tomatoes until softened.
2. Add halved tomatoes until well heated.
3. Sautee shrimp until they are cooked.
4. Add garlic, chili pepper flakes, wine, butter, salt and pepper and heat.

Serve over linguine garnish with fresh chopped basil.

Belissimo!!!!

Recipe courtesy of  Sheree Delorenzo, the Seaport Grille, 2011.

General Manager & Co-owner, Seaport Grille 20 plus years experience as Food & Beverage Manager and General Manager