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Spicy Shrimp with Red Chili Pepper

Adapted from Marcella Hazan's Essential's of Italian Cooking
Course: Entree
Cuisine: Italian
Servings: 4


  • 1/4 cup extra virgin olive oil
  • 1 medium shallot finely diced
  • 2 garlic cloves finely chopped
  • 1 teaspoon red pepper flakes or chopped hot red chili pepper
  • 3 tablespoons chopped parsley
  • 1 large can Italian plum tomatoes chopped w juice (I used San Marzano from Fresh Market)
  • Sea salt
  • 1 pound wild shrimp shelled, cleaned, deveined
  • Grilled or oven browned slices of bread


  • Saute shallot and garlic in olive oil. Add pepper flakes and parsley.add tomatoes. Cook at a simmer for twenty minutes to reduce the juice.
  • Rinse shrimp several times in cold water. Pat dry and add to sauce when it’s ready. Cook just until shrimp are cooked (about 3 minutes).
  • Grill thick slices of bread in cast iron pan on top of stove that has a little swipe of olive oil or bake in oven to brown.
  • Serve immediately.