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BUCA DI BEPPO'S SHRIMP ARRABBIATA

Source: Chef Vittorio Renda - Buca di Beppo Restaurant

3 oz. olive oil
1 lb. fresh shrimp
2 1/2 oz. garlic, peeled
4 oz. whole shallots, peeled
5 oz. white wine
2 1/2 oz. lemon juice
8 oz. tomatoes, cut
3 oz. Calamata olives
1 tsp. salt
1 1/2 tsp. red pepper
1 1/2 oz. butter
1 1/2 oz. ricotta salata cheese
10 oz. butter
2 1/2 T. sage
1 1/2 oz. garlic
2 oz. Romano cheese
1 T. red pepper
1 tsp. salt
2 1/2 lb. angel hair pasta

Coarsely chop the shallots. Pull butter to soften. Cook the angel hair al dente and lightly oil. finely chop fresh sage. Half the pitted black olives and portion to 3 ounces cut ricotta salata in 1/4 inch cubes and portion to 1 1/2 ounces.

Heat olive oil in sauté pan, add shrimp and sauté for approximately 30 seconds. Add the garlic and shallots for 30 seconds. Add white wine, lemon juice, fresh chopped tomatoes, black olives, salt and crushed red pepper. Cook until the shrimp are just cooked through, remove pan from heat and add the room temperature butter. In a large sauté pan, place the room temperature butter, crushed red pepper, salt, finely chopped sage and chopped garlic. Place heated pasta in sauté pan and toss well to incorporate all ingredients thoroughly. toss with Romano cheese and place on a large platter. Top with shrimp sauce, garnish with cubed ricotta salt and serve to delighted guests.