This shrimp fettuccine is a signature dish at Ristorante Don Alfonso 1890 in Sorrento, Italy. Julienned orange and lemon peels brighten the flavor and perfectly accompany the shrimp, tomatoes and linguine.
INGREDIENTS
- 1 (1-pound) package DeLallo Fettuccine
- 4 tablespoons DeLallo Extra Virgin Olive Oil, divided
- 1 clove garlic
- 1 (28-ounce) can DeLallo San Marzano-Style Crushed Tomatoes
- 1/2 cup brandy
- 2 cups seafood stock, store bought or homemade
- 1 pound shrimp, peeled, cleaned and devined
- Orange peel from 2 oranges, julienned
- Lemon peel from 2 lemons, julienned
*Homemade Seafood Stock:
- 2 tablespoons DeLallo Extra Virgin Olive Oil
- 1 pound heads from shrimp
- 1 celery stalk, roughly chopped
- 1 carrot, roughly chopped
- 1 onion, roughly chopped
- 5 garlic cloves
- 1 cup brandy
- 1 (28-ounce) can DeLallo San Marzano-Style Crushed Tomatoes
DIRECTIONS
- Heat 2 tablespoons of olive oil in a large sauce pan over medium heat. Add the clove of garlic, sauté until it turns gold, then remove from the pan.
- Add tomatoes and brandy to the pan and cook for about 5 minutes. Add the seafood stock, bring the mixture to a boil and simmer for 30 minutes.
- Meanwhile, heat the remaining 2 tablespoons of oil in a large skillet, add shrimp and sauté until they just turn pink, about 2 to 4 minutes depending upon their size. Remove and set aside.
- Bring a large pot of salted water to a boil. Cook pasta according to the package instructions. Drain, then add the hot pasta to the tomato sauce along with shrimp and citrus peels. Cook for 2 more minutes.
- Divide the pasta onto plates or serve family style.
*Homemade Seafood Stock:
- Heat oil in large sauce pan. Add the shrimp heads, celery, carrot, onion and garlic, and gook until shrimp heads are browned, about 10 minutes.
- Add brandy, bring to a boil and simmer for 20 minutes.
- Turn heat to low. Add tomatoes and enough ice to cover the ingredients. Let the stock cook for one hour.
- Strain the ingredients, then bring the stock back to a boil. Let simmer for 20 minutes.
