Seafood is common to Italian cuisine, which is no surprise considering its geographical relationship with the Mediterranean.
Cippollinis are small, flat onions. The flesh is more yellow than white and the flavor is sweet thanks to having more residual sugar than larger white and yellows but not as much as shallots. I found them at Crescent Market.
Be sure to use fresh shrimp. The frozen stuff will disappoint you. As always, serve with good, crusty bread. Pinot grigio pairs well.
- 2 pounds large shrimp, shelled and deveined
- 8 cippollini onions, sliced and quartered
- 4 cloves garlic, smashed
- 1 carton grape tomatoes, halved
- 3 tablespoons green olives with pimento, sliced
- 2 tablespoon capers
- 1/2 cup chopped Italian flat-leaf parsley
- 3-4 teaspoons red pepper flakes
- 1/4 cup pure olive oil
- 1 pound pasta, cooked al dente
- Salt and pepper to taste
- 1/2 cup fresh parmesan cheese
- Cook pasta in salted boiling water according to directions
- Heat a large wok or skillet and half the oil to medium heat
- Saute the onions 1 minute.
- Add the garlic and saute another minute.
- Remove onions and garlic and set aside.
- Heat remaining oil.
- Add shrimp and stir-fry 1 to 2 minutes on each side until the shrimp turns orange and plump.
- Add onions, garlic, tomatoes, olives, capers, parsley and red pepper flakes and toss briefly.
- Drain pasta and add to shrimp, mix thoroughly.
- Salt and pepper to taste.
- Grate cheese directly onto each dish.
Meal type: dinner
Culinary tradition: Italian
Recipe by on.
Microformatting by hRecipe.