Clean and peel 1-2 lbs of rock shrimp or chopped medium or large shrimp. Rinse and set aside.
Chop 2-3 shallots.
Bring lightly salted pasta water to a boil.
In a sauce pan add olive oil and 1 stick of quartered chilled butter on medium heat. Add shallots and cook together.
Generously finish with diced parsley.
When aromatic, and the shallots have sweated out into the butter, add the chopped shrimp.
When most of the shrimp is pink add ½ cup white wine.
When wine starts to steam and become aromatic, add ½ - full jar of Monte’s sauce, depending on your tomato preference. Stir and cover so shrimp cooks through on medium low heat.
Cook pasta until al dente. Pull pasta from cooking water into sauce and finish cooking in the sauce.
Cook on medium low to low until sauce sticks to noodle.
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