Shrimp and Pasta Tebaldi

by Richard Tebaldi
(Wilbraham, MASS. USA)

Shrimp and Pasta Tebaldi
2 lbs. raw shrimp
1/4 cup olive oil
2 minced cloves of garlic
1/2 cup garlic, parsley
olive oil combined
1/4 cup of Grand Marnier or other (Cap’n Morgan, Lemoncello,etc.)
1LB. Barilla Campanelle

For the stock:
2 bay leaves
1 large onion
1 carrot
a stick of celery
1/4 tsp. saffron
1/2 cup white wine
Salt and spice to your taste
(it may be fine as it is)

Peel shrimp a few hours before serving.
Put the shells in a pot add “the trinity”, in olive oil, (carrots, celery, onion) bay leaves, saffron, and make a stock.
Add 1/2-cup dry white wine towards the end.
Cook to eliminate alcohol.
Drain and reduce to 1/2.

Season the peeled shrimp with a spice combo like Emeril’s, with some heat, an hour later, add garlic and parsley, 1/4 cup olive oil and liquor.

While cooking the pasta to 1 minute less than “al dente”, charcoal the shrimp. 3 minutes or less each side.

Put up a large bowl with garlic, parsley and 1/4 cup olive oil. Just before the pasta is done, add 1/2 cup hot stock. Then add the pasta and shrimp.
Give it a toss and serve.

In a large pan, add 1/2 cup of stock, garlic, parsley and olive oil.

Get the pan hot, Toss the pasta and the shrimp together until liquid is...

If using lobster:
Heat oil in heavy large pot over high heat. Add reserved lobster bodies and shells.
Sauté 3 minutes.
Reduce heat to low.
Add tomato paste and stir 3 minutes.
Stir in tomatoes, wine, vinegar, garlic, tarragon, thyme, and parsley.
Add cream and boil 2 minutes.
Reduce heat to medium-low.
Simmer just until lobster flavor infuses cream stirring occasionally for about 20 minutes. Strain sauce into large bowl pressing on solids to extract as much liquid as possible.
Discard contents of strainer. (Lobster and sauce can be prepared 1 day ahead. Cover separately and chill.)
Transfer sauce to heavy large saucepan. Cut lobster meat into bite-size pieces.

Only some regions of Italy (South) say it's sacrilege to put cheese on seafood... in the upper regions (North) where cheeses are created, it is not a sacrilege.

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