Andiamo's is back in the Fox 2 Cooking School

Gamberi Fra Diavola

4     tbl     unsalted butter
4     tsp     salt and pepper
1     lb     rock shrimp
20     ea     heirloom grape tomatoes cut in half
12     ea     asparagus cut on bias
2     tsp     oregano, dried spice
4     tsp     basil dried spice
5     fl oz     Chablis wine
8     fl oz     Tomato Basil - Bulk
6     fl oz     fish stock
4     tbl     unsalted butter
4     pinch     red pepper flake spice
1½     lb     fettuccine fresh pasta
     to taste     salt and pepper
4     oz     parmesan cheese
4     tbl     parmesan shaved cheese

Render the butter in skillet and season the rock shrimp
Cook over medium low heat to keep shrimp tender
Add the tomatoes, asparagus, herbs and spices
Deglaze with the white wine, reduce by half
Add tomato basil sauce, seafood sauce and butter along with 1 small pinch of crushed red pepper flakes
Add the par-cooked fettuccine pasta, season pasta with salt and pepper
Toss all together with parmesan cheese
Plate in large rimless bowl with the pasta underneath and pouring the remaining ingredients and sauce over the top
Garnish with shaved parmesan