Auntie Sugar's Rock Shrimp and Langostino Marinara

Thomas Ingalls C.E.C.Director, Research and Development DepartmentStatler Commissary, State University of New York at BuffaloBuffalo, New York

Serves 4

Tom's Basil Marinara

¼ cup extra virgin olive oil

4 large onions, finely diced

5 cloves garlic, minced

Red wine, to taste

1 cup rich chicken stock (optional), base or bouillion can be substituted

3 quarts crushed fresh tomatoes

20 fresh basil leaves, chopped or ¼ cup dried basil

Pinch of brown sugar

2 cups tomato paste


1 tablespoon butter

3 tablespoons olive oil

2 cloves garlic, minced

8 fresh basil leaves, chopped

1 tablespoon fresh parsley, chopped

½ cup white wine

2 tablespoons fresh lime juice

Freshly ground pepper to taste 1 cup rock shrimp

1 cup langostino meat (Chilean mini lobster tails)

1 pound dried capellini or vermicelli

First, make the marinara: In a skillet, heat the olive oil over medium heat. Add the onions and sauté for 3 minutes. Add the garlic and wine and continue to cook for 5 minutes. Add the stock, if desired, the tomatoes, basil, and sugar. Simmer over low heat for 1 hour. Leftover sauce is excellent to freeze.

In a large sauté pan, heat the olive oil and butter over medium heat. Add the garlic, basil, parsley, wine, lime juice, and pepper and sauté for 3 minutes to develop the flavors. Add the shrimp and langostinos and cook until light pink, about 3 to 5 minutes. Add 5 cups of the marinara sauce. Heat through so that the flavors can blossom.

Meanwhile, in a large pot, bring at least 4 quarts water to a rolling boil. Add 1 tablespoon salt. Add the pasta, stir to separate, and cook until al dente. Drain.

Drain the pasta and place in a warm bowl. Add the sauce and toss well.

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