Spicy Shrimp with Fusilli
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Submitted by Thomas J. Macrina, CEC CCA AAC HOF HBOT
Credit: Thomas Macrina, CEC, CCA, AAC, food fanatic/product specialist/executive chef at US Foods, Bridgeport, N.J.
2 lbs. Harbor Banks peeled and de-veined shrimp
2 T. Roseli 99/1 oil
2 pints Monarch Marinara Sauce
Monarch Hot Sauce, to taste
12 oz. Roseli Pasta fusilli, cooked and drained
1 T. Chopped fresh parsley
Method: In a large skillet, lightly saute shrimp in Roseli olive oil. Add the Monarch marinara sauce and Monarch hot sauce. Simmer covered until shrimp are cooked. Spoon sauce over hot cooked Roseli pasta. Toss to coat well. Top pasta with shrimp and sprinkle generously with Roseli grated romano cheese and fresh chopped Cross Valley Farms parsley.
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