Homemade Fat Spaghetti with Rock Shrimp (Scialatielli Ai Gamberetti)

See full recipe on: Cooking Channel


4 cups cake flour
2 eggs
1 cup milk
2 bunches fresh basil, blanched, shocked and finely chopped to yield 1/4 cup
1/4 cup freshly grated pecorino
2 tablespoons salt
6 tablespoons plus 4 tablespoons extra-virgin olive oil
6 cloves garlic, thinly sliced
1 medium zucchini, cut into 1/4-inch thick half moons, to yield 1 cup
1 teaspoon red chili flakes
1 cup dry white wine
1/2 cup basic tomato sauce, recipe follows
1 pound rock shrimp
1 bunch italian parsley, finely chopped to yield 1/4 cup
1/4 cup extra virgin olive oil
1 spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt, to taste

Nutrition 4 servings

Per Serving % Daily Value
Calories 1,286
Fat 56g 86%
Carbs 136g 45%
Protein 51g 102%
Fiber 8g 34%
Cholesterol 322mg 107%
Sodium 4,522mg 188%


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