Shrimp Skewers with Spicy Datterini Tomato Sauce

Servings:

Serves 4 to 6

Quantity

Ingredients

2 pounds

Fresh shrimp (21/25 count), peeled and deveined

1/4 cup

White wine, divided

1 teaspoon + to taste

Black pepper

1/4 cup

Olive oil, divided

1 tablespoon

Lemon zest, minced

3 tablespoons

Italian parsley, chopped, divided

2 tablespoons

Garlic, finely chopped, divided

To taste

Red chili pepper flakes

2 each

Italian zucchini, small dice

2, 14.28 oz. cans

Carmelina 'e...San Marzano® Italian Petite Peeled Date Tomatoes in Puree

To taste

Kosher salt

As needed

Bamboo skewers, presoaked

1 pound (dry)

Cappellini, cooked al dente

Procedure: In a medium bowl, marinate shrimp with 2 tablespoons of wine, 1 teaspoon black pepper, 2 tablespoons oil, lemon zest, 2 tablespoons of parsley, and 1 tablespoon of garlic. Mix to combine and refrigerate for 30 minutes. Preheat oven to 400°F. In a large saucepan, heat the remaining oil over medium heat. Add remaining garlic and red chili pepper flakes, and continue to cook for a minute. Add zucchini and cook for about 5 minutes. Deglaze zucchini with 2 tablespoons of wine and let reduce for a minute. Add Carmelina ‘e…San Marzano® Italian Petite Peeled Date Tomatoes and season to taste with salt, pepper and remaining parsley. Bring sauce to a boil and reduce to a simmer. Continue cooking for 15 minutes. Remove sauce from heat and set aside. Place 4 to 5 shrimp on each skewer and set on sheet pan. Season shrimp skewers with salt and bake for 10 to 15 minutes until cooked through, turning over once halfway through cooking. To serve, toss cooked Cappellini pasta with Spicy Datterini Tomato Sauce and plate with Shrimp Skewers. Mangia bene!

* Recipe created by Chef Giacomo Pagano on Behalf of Mangia, Inc.