Kitchen Boss Season 2 Episode Rustic Italian with Lidia Bastianich

Lidia's Italian American Shrimp Recipes

Ingredients:

• 1/4 cup extra-virgin olive oil, plus 1 tablespoon
• 4 garlic cloves, sliced
• 1 stalk celery, cut in 2-by-1/2-inch strips
• 1 large carrot, cut in 2-by-1/2-inch strips
• 1 (28-ounce) can Italian plum tomatoes, preferably San Marzano, crushed by hand
• 1/2 teaspoon dried oregano
• 1/2 teaspoon peperoncino
• 1 bunch scallions, trimmed and chopped
• 8 large cremini mushrooms, sliced
• 1 medium zucchini, cut in 2-by-1/2-inch strips
• 1 red bell pepper, cut in 2-by-1/2-inch strips
• 1/2 teaspoon kosher salt
• 1 1/2 pounds large shrimp, peeled and deveined
• 1/2 cup loosely packed basil leaves, shredded
• 1 pound spaghetti, cooked

Directions:

1. In a large Dutch oven over medium heat, add ¼ cup olive oil. When oil is hot, add garlic. Let the garlic sizzle a minute, then add the celery and carrot. Cook and stir until softened, about 5 minutes. Add the tomatoes. Slosh out the can with 1 cup hot water and add that as well. Season sauce with the oregano and peperoncino. Bring to a rapid simmer and cook until slightly thickened, about 5 minutes.
2. Add the scallions, mushrooms, zucchini, bell pepper and salt. Bring to a simmer and cook until the sauce is thickened and the vegetables are tender, about 10 minutes more.
3. In a separate pan, add 1 tablespoon olive oil. Stir in the shrimp. Simmer until shrimp are pink and just cooked through, about 3 to 4 minutes. Add shrimp and basil to vegetable pan. Serve over cooked pasta.