The origins of this dish remain unknown; while some believe it originated in Naples in the 1700s, others believe it was created by Italian Americans in the early 1900s. Either way, this fiery shrimp and tomato sauce is best served with pasta and some chilled white wine to cool you down (and maybe some Brioschi for later)!
- 1 lb shrimp, peeled and deveined
- 1/2 onion, chopped
- 3 garlic cloves, minced
- 1 cup white wine
- 16 oz crushed San Marzano tomatoes
- Handful of Italian parsley, rough chopped
- Kosher salt, fresh ground black pepper and red pepper flakes to taste
- Optional: Calabrian chili oil for extra heat
- Olive oil as needed
- 1 cup of pasta per person
- Sautee garlic and onion over medium heat in olive oil until aromatic and slightly translucent.
- Add shrimp, optional calabrian chili oil, salt, pepper and red pepper flakes and cook until shrimp are fully cooked (if you are using pre-cooked shrimp, sautee until slightly browned).
- Pour white wine over ingredients and turn up heat to cook off the wine. Stir with a wooden spoon and add the crushed tomatoes when the wine has evaporated. Lower heat to medium-low. Let simmer and stir until mixture thickens (about 10 to 15 minutes).
- Serve over pasta, a bottle of cold white wine and enjoy!