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Tony’s Table: Shrimp Marinara And Spring Vegetables With Spaghetti Courtesy Lidia Bastianich

Tony Tantillo with Lidia Bastianich in the kitchen (Credit: CBS 2)

Tony Tantillo with Lidia Bastianich in the kitchen (Credit: CBS 2)

Tony-Tantillo-thumbnail Tony Tantillo
Tony Tantillo joined CBS 2 in 2000 as a food expert and contributes to...
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Shrimp Marinara and Spring Vegetables with Spaghetti
Spaghetti ai Gamberi e Verdure Primaverili

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Serves 6

Ingredients:

1/3 cup olive oil, plus more as needed
10 cloves garlic, sliced
1 pound LIDIA’S Spaghetti
½ teaspoon pepperoncino
1 pound medium sized shrimp, peeled and deveined
1 cup of cleaned and chopped scallions, green part as well
1 cup fresh shelled and blanched peas or favas
½ cup LIDIA’S Marinara
Kosher salt, to taste
½ cup chopped fresh Italian parsley

Preparation:

Bring a large pot of salted water to boil for the pasta. In a large skillet, heat olive oil over medium heat. Add the garlic and let sizzle until garlic begins to turn golden, about 2 minutes. Add the spaghetti to the boiling water once you begin cooking the garlic and give the spaghetti a stir.

Once the garlic is golden, add the peperoncino and let toast for a minute, add the shrimp and toss. Add the peas or favas and cook for 3 minutes. Add the marinara and bring the sauce to a rapid boil.

Season with salt based on taste (and how salty your pasta water is). Once the shrimp and the vegetables are cooked about 7-8 minutes, add the scallions. When the spaghetti is al dente, scoop the pasta from the water and drop into the sauce. Add the parsley. Cook and toss to coat the pasta with the sauce. Toss, adding a final drizzle of olive oil and serve immediately.

Recipe courtesy of Lidia Bastianich
www.lidiasitaly.com