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Spaghetti with Shrimp, Tomatoes and White Wine
In Venice, Italy, cookbook author Marika Contaldo Seguso taught us to make a regional classic, scampi alla busara. Large, sweet, shell-on prawns are bathed in a sauce made with fresh tomatoes and flavored with a splash of white wine, smashed garlic cloves and a sprinkling of pepper flakes. She paired her scampi alla busara with al dente pasta, a terrifically delicious, though not strictly traditional, combination. We adapted Seguso’s recipe using shelled shrimp in place of the prawns; to build flavor into our sauce, we briefly simmer the shrimp tails in the wine reduction, then remove them before the tomatoes are added.
Kosher salt and ground black pepper
Pardon the interruption
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