Lunchbreak: United Kitchen chef Dee Dee Saracco makes shrimp and pasta

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United Kitchen
26 Calendar Avenue
La Grange
(708) 354-4844

Shrimp and Pasta

salt for pasta pot and to taste
1 teaspoon of red pepper flakes
1 1/2 cup olive oil
10 cloves of garlic (chopped)
2 Tablespoons of butter
1 lb. spaghetti or vermicelli
2 cups of reserved pasta liquid
1/2 cup of chopped fresh Italian parsley
2 lbs. peeled and de-veined shrimp

Boil pasta in well salted water. Clean and de-vein shrimp and rinse well. Warm pepper flakes over medium heat for 2 minutes. Add olive Oil and cook another 3 minutes. Add garlic and sauté. Meanwhile, in a separate pan heat 4 tablespoons of oil, with 2 tablespoons of butter and 2 cloves of garlic. Next, sauté the shrimp in pan for 3-4 minutes on each side. Drain off the oil, add the shrimp back to the skillet and add the sauce. Turn off heat. Add cooked pasta, parsley and remaining butter and stir. Add 1 cup at a time of reserved pasta water. Finish off with Parmesan or Romano cheese

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