Shrimp Diavolo

Nov. 22, 2010 | Restaurant Hospitality

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Ingredients, Weights, Measures & Directions
Measures 3/4 C. 3/4 C. 3/4 C. 1/4 C. 3/4 C. 12 C. 3/4 C. 1 1/2 tsp. 1 Tbsp.	Weights 5 oz. 3 3/4 lb. 5 oz. 3 3/4 oz. 1 1/2 oz. 96 oz. 4 1/2 lb.	Ingredients Olive oil Shrimp, raw, tail-on P & D, 21-30 count Butter Shallots, fine chopped Garlic, minced Vermouth Fire roasted diced tomatoes with juice Lea & Perrins^® Worcestershire Sauce Crushed red pepper flakes Italian seasoning blend Angel hair pasta, cooked al dente, warm
To serve, sauté 5-oz. shrimp in 1 tbsp. oil for 2 minutes; remove shrimp and reserve. Add 1 tbsp. each: butter and shallots and 1 tsp. garlic to pan; sauté for 1 minute. Add 1 tbsp. Vermouth, 1 cup diced tomatoes, 1 tbsp. Lea & Perrins^® Worcestershire Sauce, ⅛ tsp. red pepper and ¼ tsp. Italian seasoning; simmer until reduced. Add shrimp; heat 1 minute. Serve over 6-oz. pasta. Garnish with basil and Parmesan cheese.