in Italy

Shrimp in spicy tomato sauce

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Ingredients for 4 servings:

  • 1 ½ kg shrimp(s)
  • 4 cloves garlic
  • 5 anchovy fillets, marinated in oil (can)
  • 1 bunch of parsley
  • 1 large can of tomatoes, peeled (500 g), drained
  • 6 tbsp olive oil
  • ½ jar white wine, dry
  • Salt
  • black pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the garlic and finely chop it together with the anchovy fillets. Wash and finely chop the parsley. Crush the drained tomatoes with a fork. Heat the olive oil in a large pan and lightly fry the garlic, anchovy fillets, and parsley. Pour in the white wine and evaporate over high heat. Add the tomatoes, season with salt and pepper. Let it thicken over medium heat for about 30 minutes. Rinse the shrimp with water, add them to the sauce, and let it simmer. Serve with pasta of your choice. Tip: If you don’t feel like peeling the shrimp, use boneless shrimp tails – they are available frozen.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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