1 lb peeled, deveined shrimp
¼ tsp baking soda
1 tsp salt
½ cup Italian Herbs Extra Virgin Olive Oil
10 cloves garlic, thinly sliced
1 tsp Aleppo Chile Flakes
Juice of 1 lemon
¼ cup Brandy
1 tsp Spanish Sweet Paprika
Pinch Saffron
2 Tbl butter
¼ cup heavy cream
Salt and Pepper, to taste
10 oz Orecchiette, cooked to package directions with a little pasta water reserved
2 big handfuls of spinach
¼ cup parsley, chopped
¾ cup Manchego cheese, grated

Love is definitely in the air. From rich red paprika to those unmistakable ruby-colored saffron threads, this pasta dish will have you swooning. Our deep red, summertime tomato-rich Italian Herbs Extra Virgin Olive Oil provides the backdrop for this delicious dish. Shrimp poach in the silky sauce and perfectly enrobe the pasta. Perfect for a date night in – or any night!


1.Toss the shrimp with the baking soda and salt. Place in the fridge to “brine.” This can be done up to 1 hour ahead before making the dish.
2.In a skillet, heat the Olive Oil and garlic. Sauté until the garlic just starts to brown. Add the Aleppo chile flakes, lemon juice, brandy-simmer for about 30 seconds. Add the shrimp and reduce the heat to very low. You may not even see a simmer-this is more about poaching the shrimp. Cook until opaque pink and firm-about 8 minutes. Add the cream and incorporate it into the sauce, cook for another 2 minutes.
3.Turn of the heat and fold in the pasta and the greens. Stir to combine. Adjust with pasta water if the mixture becomes thick. Serve with grated Manchego or Parm, lots of chopped parsley and crusty baguette slice.

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