FRANK DAVIS’ SHRIMP PASTA BRUSCATO

Prep Time: 1 Hour
Yields: 8 Servings

Comment:
Any cook will tell you it’s a pleasure to prepare foods for people who love to eat.  My father-in-law Charlie Bruscato is probably the best person in the world to cook for. His palate is discriminating and he appreciates what goes into making special dishes. Just recently I fixed a new concoction of shrimp and pasta for him, and he liked it so much I decided to name the recipe after him. Try it!
–Frank Davis

Ingredients:
2 pounds medium-size shrimp, peeled and divided
1 (1-pound) package #4 spaghetti (or elbow noodles)
2 tbsps olive oil
2 tbsps minced garlic
¼ cup finely chopped bell pepper
1 medium white onion, coarsely chopped
½ stick margarine
½ tsp oregano leaves
½ tsp fennel seeds
salt and black pepper to taste
½ pint heavy cream
1 cup shredded Mozzarella cheese
3 tbsps Romano cheese
1 cup coarsely chopped black olives

Method:
Preheat oven to 275°F. Coarsely chop half of shrimp, approximately 1 pound, and set aside. In a large stockpot, fill ¾ with lightly salted water and bring to a rolling boil. Break spaghetti in half and place into boiling water. Be careful not to overcook pasta, approximately 12 minutes. The cooked spaghetti should be tender but firm. In a large skillet, heat olive oil over medium-high heat. Add garlic, bell pepper and onion and sauté until wilted. Top vegetables with margarine, reduce heat to low and add all shrimp. Stir in oregano, fennel seeds, salt, pepper and heavy cream. Simmer sauce 4 minutes or until shrimp becomes pink and tender. Remove shrimp mixture from heat and set aside. When spaghetti is cooked, drain well then place in a 1½-quart casserole dish. Pour shrimp mixture over spaghetti then add cheese, mixing quickly and evenly to prevent cheese from lumping. Sprinkle chopped olives over entire dish and bake 20 minutes or until heated through. Serve shrimp pasta with crisp Italian salad, butter-basted breadsticks and a nice glass of white wine.

From The Frank Davis Seafood Cookbook, 1983.