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Grand Junction, Colo.
Penne Arrabiata with Shrimp
Courtesy: Randy Belanger, Doubletree Hotel Executive Chef
1/2 lb Penne Pasta, Cooked
1/2lb 16 to 20 Shrimp
2 cans Plum Tomatoes
1/8c Red Onions
1/4t Chopped Garlic
1/4t Crushed Red Pepper
1/4t Pureed Anchovies
1/2t Capers
1/8 Bunch Fresh Basil
1/4c Sauvignon Blanc
3T Chopped Parsley
3T Extra Virgin Olive Oil
Salt and Pepper to Taste
In a hot skillet, add 2T of olive oil, onions and anchovies. Cook until onions are soft and the anchovies have dissolved. Add a pinch of chili flake and the garlic. Cook briefly and do not let the garlic burn. Add the shrimp and saute until cooked. Deglaze with wine and reduce by 3/4. Add chopped plum tomatoes and capers. Cook until sauce thickens. Tear basil leaves into medium pieces and add along with the parsley to the sauce. Toss in the cooked Penne and serve hot.
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