3 quarts water
4 tablespoons olive oil
4 garlic cloves, thickly sliced
2 bunches green onions, white part and 2 inches of the green tops, cut into 1/4 inch pieces
1/2 pound shrimp, peeled, deveined and cut into 3 pieces
1/4 teaspoon red pepper flakes
1/4 cup brandy
1/2 cup tomato sauce – see link
1/4 cup chicken stock – see link
2 tablespoons whipping cream
4 tablespoons chopped fresh Italian parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound pasta
4 tablespoons freshly grated Parmigiano Reggiano cheese


1. Bring the water to a boil in a large pot.

2. Heat the oil in a large saute pan set on medium-high heat until sizzling, about 2 minutes. Add the garlic and green onions and cook for 2-3 minutes. Stir in the shrimp and red pepper flakes and cook until the shrimp starts to turn pink, but is not fully cooked, about 2 minutes. Carefully pour the brandy into the pan, stirring up any brown bits from the bottom. Cook for 1 minute. Remove the shrimp from the pan with a slotted spoon. Be careful not to overcook the shrimp – remember, they will continue to cook when tossed with the pasta. Pour in the tomato sauce, chicken stock, cream, parsley, salt and pepper and cook for 5 minutes on medium-low heat.

3. Cook the pasta in the boiling water until just tender, drain and return to the pot. Pour the sauce and shrimp over the pasta, stir well and cook over medium heat for 3 minutes. Stir in the cheese and serve.

Scallions compliment sweet shrimp in this Nick Stellino pasta. They become sweet and caramelized when cooked.

Pasta with Shrimp and Green Onions
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