Bluefin's Sauteed Shrimp Rigatoni - Tucson News Now

Bluefin's Sauteed Shrimp Rigatoni

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Bluefin's Sauteed Shrimp Rigatoni

5 ea 16/20 sized Shrimp, peeled and cleaned
2 oz XV olive oil
1/2 tsp chopped garlic
3 ea oven roasted tomatoes, split
s&p
1/4 cup caramelized onions
1/2 cup shredded radicchio
5 ea large whole leaf Basil
1/4 cup Ricotta Salata, shredded

In a hot saute pan, add oil and shrimp, cook one minute on one side, flip over, add garlic, tomatoes, and onions.  Toss to mix ingredients, and to finish cooking of the shrimp. Add 1 cup freshly cooked pasta, well drained, and cook the pasta momentarily in the sauce et al.  Then add a little bit of the pasta water, toss the basil, and radicchio in last and serve.  Sprinkle the cheese on top

To caramelize onions: peel and slice onions, heat non-stick skillet to med heat, add 1 oz olive oil, then slide to onions into the pan, shake the pan but do not stir, leave the onions unmolested for 1-2 minutes, then shake and flip the pan, continue this until the onions have reached desired carmelization.

to roast tomatoes: select ripe tomatoes, slice radially, and place on sheet pan cut side up, drizzle with olive oil and sprinkle with salt and pepper, place in hot oven, 450 degrees, and roast until they start to caramelize.

Ricotta Salata, is a dried Ricotta cheese, it is available, at Roma Imports, and other fine cheese stores. p.s. a little goes a long way

Radicchio is a Red Italian Cabbage, and is available at most grocery stores.

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