Fettuccine With Citrus And Shrimp

This shrimp fettuccine is a signature dish at Ristorante Don Alfonso 1890 in Sorrento, Italy. Julienned orange and lemon peels brighten the flavor and perfectly accompany the shrimp, tomatoes and linguine.

INGREDIENTS

• 1 (1-pound) package Fettuccine Pasta
• 4 tablespoons DeLallo Extra Virgin Olive Oil, divided
• 1 clove garlic
• 1 (28-ounce) can DeLallo San Marzano Style Crushed Tomatoes
• 1/2 cup brandy
• 2 cups seafood stock, store bought or homemade
• 1 pound shrimp, peeled, cleaned and devined
• Orange peel from 2 oranges, julienned
• Lemon peel from 2 lemons, julienned
• *Homemade Seafood Stock:
• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 1 pound heads from shrimp
• 1 celery stalk, roughly chopped
• 1 carrot, roughly chopped
• 1 onion, roughly chopped
• 5 garlic cloves
• 1 cup brandy
• 1 (28-ounce) can DeLallo San Marzano Style Crushed Tomatoes

DIRECTIONS

1. Heat 2 tablespoons of olive oil in a large sauce pan over medium heat. Add the clove of garlic, sauté until it turns gold, then remove from the pan.
2. Add tomatoes and brandy to the pan and cook for about 5 minutes. Add the seafood stock, bring the mixture to a boil and simmer for 30 minutes.
3. Meanwhile, heat the remaining 2 tablespoons of oil in a large skillet, add shrimp and sauté until they just turn pink, about 2 to 4 minutes depending upon their size. Remove and set aside.
4. Bring a large pot of salted water to a boil. Cook pasta according to the package instructions. Drain, then add the hot pasta to the tomato sauce along with shrimp and citrus peels. Cook for 2 more minutes.
5. Divide the pasta onto plates or serve family style.
6. *Homemade Seafood Stock:
7. Heat oil in large sauce pan. Add the shrimp heads, celery, carrot, onion and garlic, and gook until shrimp heads are browned, about 10 minutes.
8. Add brandy, bring to a boil and simmer for 20 minutes.
9. Turn heat to low. Add tomatoes and enough ice to cover the ingredients. Let the stock cook for one hour.
10. Strain the ingredients, then bring the stock back to a boil. Let simmer for 20 minutes.