Shrimp Orecchiette Genovese
Chef John JonesDifiore RistoranteHartford, Connecticut
6 medium shrimp, peeled and deveined
¼ cup flour
2 tablespoons extra virgin olive oil
1 large shallot, minced
½ hot frying pepper, julienned
1 tablespoon garlic, minced
½ cup dry white wine
1 tablespoon mascarpone cheese
¼ cup freshly grated Romano cheese
1 tablespoon unsalted butter
1 tablespoon pesto (see Genovese basil pesto, Chapter 4)
¼ cup heavy cream
6 ounces orecchiette
Dust the shrimp with the flour. In a sauté pan, heat the olive oil over medium heat. Add the shallot, hot peppers, and shrimp and sauté until shrimp is pink, about 3 to 5 minutes. Add the chili pepper, garlic, and wine and let simmer for 2 to 3 minutes. Stir in the mascarpone cheese, Romano cheese, butter, pesto, and heavy cream.
Meanwhile, in a large pot, bring at least 4 quarts of water to a rolling boil. Add 1 tablespoon salt. Add the pasta, stir to separate, and cook until al dente.
Drain the pasta. Bring the sauce to a gentle boil and add the pasta. Toss to mix, then transfer to a bowl to serve.