Ragu Di Gamberetti Recipes

Steps:

• Remove the dark intestinal veins from the shrimp. As you do, make each cut deep enough to butterfly the shrimp, so each can be opened flat like a book. Fill a bowl with ice water, add the sea salt and the butterflied shrimp, and let stand for 15 minutes to bring out some of the briny flavor of the shellfish. (Removing their shells robs the shrimp of some of their natural flavor.) Drain and dry thoroughly with a cotton kitchen towel.
• In a large skillet over medium heat, warm the olive oil. Add the garlic and hot pepper and sauté gently until the garlic softens but is not browned, about 2 minutes. Add the shrimp, placing them opened flat on the bottom of the pan so they do not curl too much. Sauté, turning once, until they are opaque, about 2 minutes on each side. Add the wine, stir and cook for an additional 30 seconds to allow alcohol to evaporate. Remove and discard the whole peppers, if using. Sprinkle with parsley and serve immediately.

Steps:

• Pour the oil in a sauce pan and cook over medium heat, add the bacon and cook until it starts to brown, about three to four minutes. Next add the garlic and the asparagus and cook for two minutes. Add the red pepper stir and continue to cook for one more minute. Then add the shrimp and cook, stirring well, until it becomes pink in color, about two to three minutes. Add the wine and continue to stir until the wine has reduced by half, about two to three more minutes. Add the butter and stir well until it has completely melted into the sauce. Turn off the heat, add salt and pepper to taste and serve in individual pasta bowls with plenty of bread on the side!