Spicy Tubetti Pasta with Jumbo Shrimp

Seafood and tomatoes... add some fresh herbs and WOW! Soon to become an all-time favourite! 

Serves 6 

Ingredients

• ¼ cup extra virgin olive oil 
• 1 ea onion – peeled and small dice 
• 1 ea carrot – peeled and small dice 
• 1 ea celery stick – small dice 
• 2 ea garlic cloves – peeled and minced 
• ½ red chili – sliced 
• ½ cup white wine 
• 1 jar Marinelli Sauce® (arrabiata) 
• 6 sprigs dill, fresh - stemmed 
• 6 sprigs parsley, fresh – stemmed 
• 1 lb jumbo shrimp, cleaned and shelled 
• sea salt, freshly ground pepper 
• 1 ea lemon – zest and juice 
• 1 lb pasta – tubetti or similar 

Cooking Instructions

1. In a large saucepan, heat half of the extra virgin olive oil and sauté the onion, carrot and celery. 
2. Add the garlic and red chili and cook for about 3 minutes. Deglaze with the wine. 
3. Add the primavera sauce and bring to the boil. Lower the temperature and allow to simmer for about 10 minutes. 
4. Meanwhile, cook the pasta in salted water until al dente. 
5. In another fry pan, heat the remaining extra virgin olive oil and cook the shrimp just until translucent. Season with salt and pepper and add the lemon juice. 
6. Drain the pasta, add the warm sauce, shrimp, herbs and lemon zest. Toss gently and serve in warm bowls.

Boun apetito!