The Food: Gamberi con Pasta Napolitana

Shrimp & Pasta Neapolitan Style

12 Shrimp
1/4 White Onion Diced
1-2 Cloves Fresh Garlic
Extra Virgin Olive Oil
Dry White Wine
Fresh Parsley
Red Pepper Flakes
Salt & Pepper
Pasta of Choice:  
Spaghetini; Linquine Fine; Cappelini; Linguine

This could be one of the courses of your Christmas Eve Fish Dinner, but naturally can be served any time of year alone.  It is simple, it is quick, and you can adjust the salt and the hot pepper flakes according to taste.

Boil a pot of water for your pasta.

In a saucepan, add some extra virgin olive oil, get hot (but not burning or smoking) and add in your diced white onions.  After a minute or two, add in your sliced garlic.  Allow the onions to become translucent, season with salt and pepper, and hot pepper flakes to taste, but don't over do it.  Add some salt, again to taste, but it is ok if this dish is a little saltier than usual.  The people of Naples usually use fresh sea water which is obviously a bit salty.  Add a half glass of white wine and a few ounces of cold water.  Bring to a boil and simmer for 20 minutes.  

Add some salt to your boiling water, and when you are ready to add your pasta to the boiling water, also add your shrimp to the saucepan.  When the pasta is finished (5-10 minutes) your shrimp should be done also.  You do not want to over cook either your shrimp or pasta.

Serve with the same dry white wine you cooked with.  Pinot Grigio works well.   


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