Pappardelle with Tomato Cream Sauce & Shrimp

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OO&B Ingredients: Pappardelle Pasta; Organic Coratina Italy EVOO; Bomba di Calabria; Tomato Basil Sauce

Serves 4-6


21-30 shrimp

3 tbsp. Organic Coratina Italy Extra Virgin Olive Oil

1 tbsp. orange zest

4 shallots, minced

4 cloves garlic, minced

1 cup pancetta, cubed

1 tsp. Bomba di Calabria Hot Pepper Paste

½ cup dry white wine, such as Pinot Grigio

3-4 jars Tomato Basil Sauce

Sea salt and freshly cracked black pepper, to taste

1 lb. (1 package) Pappardelle pasta

½ cup cream

3 tbsp. Italian parsley, chopped

For the pasta:

Heat the Organic Coratina Italy Extra Virgin Olive Oil in a heavy bottomed pot. Sweat the shallots, garlic, pancetta and Bomba di Calabria over medium heat, until soft and browned. Deglaze with the white wine for 1-2 minutes and add the Tomato Basil Sauce while stirring. Cook over low heat, stirring frequently, for about 1 hour or until thick. Season with sea salt and freshly cracked pepper. Cook the pasta in boiling salted water for approximately 8 minutes, or until al dente. Add the cream to the sauce and mix well; it should be orange-pink in color. Drain the pasta and add to the sauce, finishing cooking it for about 1 minute over medium-low heat. Serve in bowls and place the shrimp on top; garnish with the parsley.

For the shrimp:

This should be done last, so the shrimp do not overcook and get dry. Wash and peel, de-vein and sprinkle with sea salt and freshly cracked pepper. Sear in hot olive oil over high heat for a few minutes, until plump and cooked. Finish with the orange zest. Serve over the pasta.

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