The Devil's Shrimp

Telisia Dodd


Soooooo good , I love shrimp so this dish is one of my favorite,if you love shrimp try the recipe.

pinch tips: How to Perfectly Cook Fish in a Pan






20 Min


30 Min


1 lb
tagliatelle or fettuccine paste
1/4 c
extra-virgin olive oil (evoo)
flat fillets anchovy paste
hot red or green chile finely chopped
cloves garlic, finely chopped
1/2 c
dry white wine
1/2 c
chicken or fish stock
1 oz
28-can italian tomatoes in puree
1/2 tsp
dried marjoram or oregano
3/4 lb
large shrimp-deveined tails discarded, halved
juice of 1/2 lemon
2 Tbsp
1/2 c
about 10-12 basil leaves, shredded or torn
salt and pepper

Directions Step-By-Step

Bring a large pot of water to a boil, salt it, add the pasta and cook unti al dente. Drain, reserving about 1/2 cup of the pasta cooking water.
While the pasta is cooking, in a large, deep skillet, heat the EVOO, 4 turn on the pan, over medium heat. Stir in the anchovies to melt. Stie in the chile for 1 minute, then stir in the garlic for 2 minutes. Stir in the wine to reduce slightly, about 1 minute. Stir in the chicken stock, then stir in the tomatoes and crush with a potato masher.Season with the marjoram, salt and pepper. Simmer over medium heat until reduced, about 20 minutes. Season the shrimp with salt and pepper then lemon juice in a large, deep skillet, melt the butter over medium heat. Add the shrimp and cook until pink, 2 minutes. Add to the sauce. Stir in the paste and reserved pasta cooking water and toss.Serve on a warm platter or in shallow bowls, Top wih the basil and mint to cool thing down.

About this Recipe

Course/Dish: Fish, Pasta, Seafood
Regional Style: Italian