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Delicate Red Shrimp Sauce, Traditional With Imported Italian Pasta

Delicate Red Shrimp Sauce, Traditional
With Imported Italian Pasta

Chef's notes

This Red Shrimp Sauce is flavorful without overpowering delicate shrimp. Premium plum tomatoes without puree imported from San Marino Italy are preferred. Finished sauce should be light retaining some fresh tomato taste.

Ingredients are assembled and systematically cooked in a single flavor pot capturing all flavors, shrimp’s shells tossed in hot oil.

To help ensure shrimp are not overcooked, they are quick sauteed in the same flavor pot in garlic oil until outsides are just pink and slightly translucent inside. They are frigerated, reheated in the warm shrimp sauce just before serving.

Base sauce is made with a combination of premium crushed tomatoes, slow simmered garlic infused olive oil, and lots of fresh basil. Combined with shrimp results in a remarkably delicious sauce. Next recipe further enhances the dish with mussels and clams.

This recipe will easily serve 8.

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Delicate Red Shrimp Sauce, Traditional With Imported Italian Pasta

Ingredients

Slow simmered garlic oil

4 large garlic cloves
1 cup olive oil
Kosher salt
Pinch of red pepper flakes

Remaining Ingredients

2 pounds of large shrimp, 21 to 30 per pound, preferably with shells
2-28oz cans of crushed or whole premium plum tomatoes*
1/4 teaspoon red pepper flakes
3 or 4 5-inch stalks of fresh basil
Salt, black pepper and additional red pepper flakes
Bottled clam juice
1 ½ to 2 pounds of linguini or your favorite pasta

Instructions

Garlic Oil...Well ahead remove course tips from garlic and slice each in half lengthwise. Retain skin. Place in a narrow butter melting style pot with 1 cup olive oil, pinches of Kosher salt and red pepper. Place over medium heat. As the oil starts to simmer, reduce heat to lowest. Garlic and oil are ready when skins are released, and garlic is tanned, softened, and sweet. Remove skins and set pot aside.
Remove shrimp shells. Cook shells in some of the garlic oil until for about 5 minutes. Remove skins with a slotted spoon reserving as much of the liquid as you can. Discard the shells.
Quick toss shrimp until lightly pink outside, still slightly translucent inside. When cooled to room temperature refrigerate.
Add the remainder of Peter's infused garlic and oil, canned tomatoes, red pepper flakes, basil stocks, and about a cup of clam juice. Simmer mostly covered for about 2 hours, stirring occasionally. Add more bottled clam juice (or water) as needed. Remove basil stocks.
When pasta is almost cooked al dente, reheat the shrimp and residual juices in the sauce. Reserve a cup of pasta water. Strain pasta. Place in a bowl or serving platter.
Toss pasta with some of the shrimp sauce. If needed, add some of the reserved pasta water for desired consistency. Add more sauce on top plus more sauce to serve.
Another option, place in individual serving dishes also topped with more shrimp sauce.

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