COPY CAT SHRIMP ARRIABATA FROM BUCCA DI BEPPO!
Make and share this Copy Cat Shrimp Arriabata from Bucca Di Beppo! recipe from Food.com.
Provided by Sweet Tortellini
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Coarsely chop the shallots. Pull butter to soften. Cook the angel hair al dente and lightly oil. Finely chop fresh sage. Halve 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 and add shrimp. 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 an add 1 1/2 oz. room temperature butter.
- In a large saute pan place 10 oz. butter, 1 tablespoons crushed red pepper, salt, finely chopped sage and 1 1/2 oz 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 and sauce, garnish with cubed ricotta salata and serve immediately!
Nutrition Facts : Calories 1429.2, Fat 68, SaturatedFat 33.5, Cholesterol 226.7, Sodium 1900.4, Carbohydrate 157, Fiber 7.8, Sugar 7.1, Protein 42.1
BUCA DI BEPPO SHRIMP ARRABBIATA
Time 29m
Yield 8
Number Of Ingredients 19
Steps:
- Coarsely chop the shallots. Pull butter to soften. Cook the angel hair al dente and lightly oil. Finely chop fresh sage. Halve 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 and add shrimp. 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 an add 1 1/2 oz. room temperature butter. In a large saute pan place 10 oz. butter, 1 Tbsp. crushed red pepper, salt, finely chopped sage and 1 1/2 oz 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 and sauce, garnish with cubed ricotta salata and serve to delighted guests.
Nutrition Facts :
BUCA DI BEPPO'S SHRIMP ARRABBIATA RECIPE
Provided by á-174942
Number Of Ingredients 19
Steps:
- 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 sauté pan, add shrimp and sauté 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 sauté pan, place the 10 ounces butter, crushed red pepper, salt, finely chopped sage and chopped garlic. Place heated pasta in sauté 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.
SHRIMP PICCATA
This easy recipe is part of a meal plan along with "Balsamic Brioled Asparagus". I typically serve this with crusty french bread and Balsamic Broiled Asparagus.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions., Meanwhile, in a large skillet, saute shallots and garlic in oil for 1 minute. Add the shrimp, oregano and salt; cook and stir until shrimp turn pink. In small bowl, combine the broth, wine and cornstarch; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., Drain pasta. Add the pasta, lemon juice, capers and parsley to the skillet; toss to coat.
Nutrition Facts : Calories 295 calories, Fat 9g fat (1g saturated fat), Cholesterol 139mg cholesterol, Sodium 715mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
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