Gamberoni Alla Siracusa with Royal Red Shrimp

Courtesy of Chef Miguel Figueroa of Ariccia Cucina Italiana.  |  Seafood: Shrimp
4 Servings  |  Prep Time: 4 – Cook Time: 8

What you need

12 Royal Red Shrimp
1 c. fresh garlic, sliced
1 tsp. red pepper flakes
1/2 c. capers
1 c. fennel, shaved
1/2 c. San Marzano tomatoes, crushed
1 lb. fresh pasta (linguini or angel hair)
1/2 c. white wine
1/4 c. parsley, chopped
2 tsp. butter
2 tsp. extra virgin olive oil



In a cold sautée pan, add olive oil, sliced garlic, and red pepper flakes, then cook until golden brown.


Add shrimp, capers, fennel, and tomatoes, then season with salt. Cook in medium heat until the shrimp turn red (about 2 minutes). Add wine and reduce the liquid (about 1 minute).


Cook the pasta in advance and add it to the pan, then add 2 cups of the pasta water. Reduce the liquid (about 1 minute). Turn off the heat and add parsley and butter.


Serve while it’s hot!

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