The Chef’s Table

Created by the Chefs of Maggiano’s Little Italy

February 17, 2014

Diced shrimp, pulverized cherry tomatoes, finely minced scallions, and abundant fresh garlic cloves serve as the sauce for this shell pasta dish.

Best Italian Chef Garlic Shrimp and Shells

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3/4 lb boiled shrimp
Container of cherry tomatoes
Extra light olive oil
1/2 cup scallions, finely minced
3-4 cloves of fresh garlic
Kosher salt
Garlic powder
2 cups of Barilla medium shells
Parsley flakes

Remove shrimp tails and then dice each shrimp into 3-5 smaller pieces. Refrigerate for later use. Slice each cherry tomato in half. Put in a plastic container and mash them (I use a metal meat tenderizer mallet) to extract as much liquid as possible. Add 2 tbsp garlic powder and 1 tbsp kosher salt. Mix the ingredients and then refrigerate for later use. Mince 3-4 cloves of fresh garlic. Coat the bottom of a skillet with extra light olive oil. Put over high heat until oil is hot. Add minced garlic and scallions and saute for several minutes. Be careful not to burn the garlic. Add the mashed cherry tomatoes mixture. Turn the heat down to medium heat and let simmer while you start to boil the pasta in a separate pot. Add the diced shrimp to the mashed cherry mixture when there is 5 minutes left to boil the pasta. Drain pasta and combine shrimp mixture and serve. Garnish with parsley flakes.

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