CAPELLINI PASTA WITH FLORIDA ROCK SHRIMP, HEIRLOOM TOMATOES, AND CHILES

TGM_CAPELLINI_PASTA-_BIG

 

THE GRAND MARLIN
Gregg McCarthy and Matt McCarthy




¾ lb. capellini pasta
2 Tbsp. sliced garlic
½ cup extra virgin olive oil
1 cup white wine
2 Fresno chiles, seeded and julienned
1 lb. rock shrimp
2 pts. Heirloom tomatoes, seeds removed, rough chop
2 small squash, outside only, julienne
2 zucchini, outside only, julienne
18 leaves of basil
¼ lb. butter
Salt and pepper taste

Bring a large pot of water to a boil and add 2 Tbsp. of salt to the pot. Heat the olive oil in a large sauté pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, 2 tsp. salt, the pepper, and red pepper flakes. Add the white wine and continue to cook until the wine is reduced by half. Add the shrimp. Reduce the heat to medium-low and cook for 5-7 minutes, tossing occasionally, until the tomatoes begin to soften by don’t break up. While tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package, Drain the pasta, reserving some of the pasta water. Place the pasta in a large serving bowl, add the squash and zucchini and toss well. Add the butter and some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with the extra basil sprinkled on top and a big bowl of extra Parmesan on the side.