Paccheri Con Gamberi (Tube Pasta with Shrimp)

Episode 2, Season 1

Serves 4-6 people 



1 lb of cleaned, shelled and deveined tiger shrimp

1 package of paccheri pasta, or mezzi rigatoni

5-6 ripe pearl tomatoes, or 1/2 cup of ripe cherry tomatoes

3/4 cup finely chopped italian parsley

2-3 cloves of finely chopped garlic

1/2 cup of good drinking white wine

1 teaspoon finely chopped jalepeno pepper

olive oil

1 pat of salted butter

kosher or sea-salt



In a large pot, begin to boil 1 gallon of cold water on high heat. 

Remove 4-5 shrimp and set aside. Finely mince the remaining shelled and deveined shrimp. Set aside.

Squeeze the seeds out of the tomatoes, keeping them mostly in-tact. Set aside.

In a large saute pan, heat enough olive oil to coat the bottom of the pan over medium/medium high heat. Wait a few minutes for the oil to heat up, then add the chopped garlic. Saute for a minute until softened. Add the minced shrimp and stir in the oil and garlic in the pan. Add the chopped jalepeno pepper to the mixture and whole shrimp and move it all around the pan while the shrimp cooks and changes color, to bright orange. Season with about 2-3 pinches of salt, or to taste. Once the shrimp is cooked through about 3-5 minutes. Add the 2/3 of the chopped parsley and set aside the rest. Add the white wine and deglaze the pan. Stir continuously to reduce for about a minute and then add the tomatoes. Stir and let simmer on low heat.

Add about 3 heaping tablespoons (a palm full) of salt to the boiling water. Add pasta and cook according to directions on package to 'Al Dente'. (usually about 7-8 minutes). Leave the pot lid off.

While the pasta cooks add the pat of butter to the shrimp sauce, melt and incorporate.

When ready, drain the pasta in a colander and add to the sauce stir so that sauce marries with the pasta (about 1 min on low heat). Remove from heat, plate, sprinkle and garnish with the rest of the chopped parsley and serve.