Rock Shrimp Pasta with Spicy Tomato Sauce
Ingredients
- 1 (28-ounce) can whole peeled tomatoes, preferably San Marzano, drained
- 1/3 cup olive oil, plus more for drizzling
- 1/2 medium fennel bulb, fronds reserved, core removed, bulb thinly sliced
- 8 garlic cloves, smashed
- 1 Fresno chile, very thinly sliced, divided
- 1/4 cup dry white wine
- 12 ounces strozzapreti or casarecce pasta
- Kosher salt
- 1 pound rock shrimp or 1 small shrimp, peeled, deveined
- 2 tablespoons unsalted butter
Organization Tags
Tags easily organize your Recipe Library
Comments