THE DEVIL'S SHRIMP

The Devil's Shrimp image

Provided by Telisia Dodd @Mstexas1

Categories Fish

Number Of Ingredients 14

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1 pound(s) tagliatelle or fettuccine paste
1/4 cup(s) extra-virgin olive oil (evoo)
3 - flat fillets anchovy paste
1 - hot red or green chile finely chopped
4 - cloves garlic, finely chopped
1/2 cup(s) dry white wine
1/2 cup(s) chicken or fish stock
1 ounce(s) 28-can italian tomatoes in puree
1/2 teaspoon(s) dried marjoram or oregano
3/4 pound(s) large shrimp-deveined tails discarded, halved
- juice of 1/2 lemon
2 tablespoon(s) butter
1/2 cup(s) about 10-12 basil leaves, shredded or torn
- salt and pepper

Steps:

Bring a large pot of water to a boil, salt it, add the pasta and cook unti al dente. Drain, reserving about 1/2 cup of the pasta cooking water.
While the pasta is cooking, in a large, deep skillet, heat the EVOO, 4 turn on the pan, over medium heat. Stir in the anchovies to melt. Stie in the chile for 1 minute, then stir in the garlic for 2 minutes. Stir in the wine to reduce slightly, about 1 minute. Stir in the chicken stock, then stir in the tomatoes and crush with a potato masher.Season with the marjoram, salt and pepper. Simmer over medium heat until reduced, about 20 minutes. Season the shrimp with salt and pepper then lemon juice in a large, deep skillet, melt the butter over medium heat. Add the shrimp and cook until pink, 2 minutes. Add to the sauce. Stir in the paste and reserved pasta cooking water and toss.Serve on a warm platter or in shallow bowls, Top wih the basil and mint to cool thing down.