Spicy Maine Shrimp Sauce Over Pasta


  • Pasta (I prefer linguine fini for fish sauces.)
  • Salt and ground black pepper to taste
  • Olive oil
  • Dried chili pepper to taste (I used 1 Thai chili, crushed between my fingers)
  • ½ c. roughly chopped Italian flat leaf parsley, 1 bay leaf (not California), pinch of dried oregano
  • Canned tomatoes, roughly just under a ½ can or so (kitchen ready, strained Pomi, your favorite tomato for pasta sauce)
  • 2 whole medium cloves of garlic, peeled
  • + 1 more ingredients
    • Maine shrimp rinsed and patted dry, shells on (I used a ½ lb. for 1 generous serving since it was my first of the season.)

Saute shrimp in approximately 3 tbsp. extra virgin olive oil in a sauce pot for about 2 minutes on each side over medium high heat. Lower heat to medium and add garlic cloves, and saute until light golden brown on each side. Add tomatoes, some salt and ground black pepper, chili pepper, parsl...

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