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Southfield (WJBK) - Gamberi Fra Diavola
Ingredients:
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
Directions:
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