Sherried Shrimp with Roasted Peppers and Angel Hair Pasta

This recipe blends some of the best flavors on earth (or in heaven) in a simple, yet creative way. It's a wonderful dish for that special someone that loves shrimp, pasta, roasted peppers and a terrific marinara sauce. In the process, the cook learns to make some basic staples that can be used for an unlimited number of other dishes. If shellfish is a problem, try it with chunks of salmon. You can also substitute the pasta with rice pasta.





Serves Two

1/2 lb Angel Hair (or other thin pasta)
2 cups basic marinara sauce (see below)
1 doz large shrimp; cleaned and deveined
3 tablespoons olive oil
1 fresh garlic clove; finely chopped
Pinch of crushed red pepper flakes
1 roasted pepper; unseasoned and torn into filets (see below)
1/4 cup sherry
1/4 cup cream (optional)
Fresh slivered basil (for garnish)


In a medium sized saute pan, add the oil and the pepper flakes followed by the shrimp. Let cook until they just begin to turn pink (about one minute) turn, add the garlic and cook for a few moments and follow with the sherry. Cook for a minute, add the marinara sauce, the pepper filets and the cream. Stir and blend together, move shrimp to one side and add the pasta,season with salt and pepper and toss it with the sauce. Plate pasta onto a platter or indiviual plates and top each dish with the shrimp and a bit more sauce. Finish with the basil.

Basic Marinara Sauce

1 16 oz can crushed tomatoes
3 tablespoons extra virgin olive oil
1/2 shallot (or small onion) finely chopped
1 clove garlic, finely chopped
1 sprig fresh basil (stems in tact)

Place a medium saucepan over medium heat and add the oil. Heat for about a minute or until the oil is hot but not smoking. Add the onions and cook until carmelized (about one minute). Add the garlic and the pepper flakes and cook for a few moments and follow immediately with the tomatoes and the basil. Stir,bring to a boil, lower heat and simmer for about 30 minutes. Season with salt and pepper and it's ready to use.



Roasted Red Bell Peppers

Though the recipe abovd requires only one pepper, roast more if you like and dress them as instructed below to enjoy alone, in sandwhiches or on other dishes

4-5 large red bell peppers (yellow or orange are great and sweet too)

Wash and dry peppers
Place on a baking sheet or rack about 4-5 inches from broiler or directly on a grill
When the skin of the pepper in dark brown, as has loosen itself from the pepper, it is ready to be turned
Continue turning each pepper until each side is browned
Place peppers inside a brown paper bag (this will absorb the liquid) and set aside to cool
When cool enough to handle, peel off the browned skin, remove the core and all seeds.
Tear into filets and toss with a bit of extra virgin olive oil, finely chopped garlic, fresh choppped flat leaf Italian parsley and salt and pepper.