Shrimp and Pasta Tebaldi

by Ciao!Tebaldi
(Wilbraham, MA)

I started making this dish 20 years ago. I seldom use the same recipe, depending on what's in my kitchen! the Grand Marnier recipe is the best.

2 lbs. raw shrimp 1/4 cu.
olive oil,
2 minced cloves of garlic,
1/2 cup garlic, parsley, olive oil combined
1/4 cup of Grand Marnier or other liquor to your taste (Cap'n Morgan,or Lemoncello,etc.)

For the stock 2 bay leaves,
1 large onion,
1 carrot,
a stick of celery,
1/4 tsp. saffron,
1/2 cup white wine.
Salt and spice to your taste. (it may be fine as it is)

Peel shrimp a few hours before serving.
Put the shells in a pot add "the trinity", in olive oil, (carrots, celery, onion) bay leaves, saffron, and make a stock.
Add 1/2-cup dry white wine towards the end.
Cook to eliminate alcohol.
Drain and reduce to 1/2.

Season the peeled shrimp with a spice combo like Emeril's, with some heat, an hour later, add garlic and parsley, 1/4 cu. olive oil, and Liquor.

While cooking the pasta 1 minute less than "al dente", charcoal the shrimp, 3 minutes or less each side.

Put up a large bowl with garlic, parsley and 1/4 cup olive oil. Just before the pasta is done, add 1/2-cup hot stock. Then add the pasta and shrimp. Give it a toss and serve.