Name: Shrimp Caratoni
Yield: 4 servings
Ingredients: 1 lb. shelled, steamed and unspiced shrimp; 1/4 c. fresh basil leaves, coarsely chopped; 2 Tbsp. butter or olive oil; 1 tsp. anchovy paste; 1 tsp. crushed fennel seed (use a peppermill); 5 medium size fresh tomatoes, chopped into 1/4-inch cubes; 1/2 c. heavy cream; 1/2 c. freshly grated Romano cheese; 6 medium garlic cloves, crushed; 1 Tbsp. Pesto sauce; 1 lb. rigati, ziti or rigatoni pasta

Servings: 4 persons

1 lb. shelled, steamed and unspiced shrimp
1/4 c. fresh basil leaves, coarsely chopped
2 Tbsp. butter or olive oil
1 tsp. anchovy paste
1 tsp. crushed fennel seed (use a peppermill)
5 medium size fresh tomatoes, chopped into 1/4-inch cubes
1/2 c. heavy cream
1/2 c. freshly grated Romano cheese
6 medium garlic cloves, crushed
1 Tbsp. Pesto sauce
1 lb. rigati, ziti or rigatoni pasta

1
Saute garlic in butter or olive oil for 1 minute.
2
Add tomatoes and half the basil and saute for an additional minute. Cover and remove from the heat.
3
In a separate large mixing bowl, add remaining basil, anchovy paste, Pesto sauce, crushed fennel seed and heavy cream.
4
Cook pasta to degree of preference, drain and add immediately to mixing bowl.
5
Toss pasta to gain thorough coating of ingredients.
6
Add sauteed ingredients and shrimp and toss again.
7
Serve immediately with a covering of fresh grated Romano cheese.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Shrimp Caratoni

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