Gamberetto della Stefano

(sounds better than Shrimp Stephen)

Serves 4

Ingredients

24-ounce bag frozen shrimp (35-45 shrimp per pound), shell-on, deveined

5 scallions (green onions) whites and greens, chopped

4 large cloves garlic, thinly sliced

2.25-ounce can sliced black olives, drained

Juice of 1/2 lemon

1 teaspoon dried oregano (or 1 tablespoon fresh oregano, chopped)

Fine sea salt and freshly cracked pepper, to taste

1 tablespoon unsalted butter

1/4 cup California first cold pressed, extra virgin olive oil, plus more for drizzling

1 lb angel hair pasta

Fresh Parmesan, grated for garnish (do NOT buy pre-grated cheese)

Directions

(A second pair of hands helps with this recipe - one person to take care of the pasta, while the other watches the shrimp.)

Remove shells from shrimp, rinse, pat dry with paper towels, and set aside. Bring Dutch oven two/thirds full of water to rapid boil for pasta. Prepare all ingredients and have standing by.

Heat large frying pan over medium-high heat. Add olive oil to pan and allow to heat until small bubbles form. Add green onions and saute quickly 3-4 minutes. Add garlic slices and saute for an additional minute. Add black olives and stir. Add lemon juice, oregano, 1/4 teaspoon sea salt, and 1/2 teaspoon of pepper. Stir.

Add 1/2 teaspoon salt to Dutch oven and cook pasta according to package directions for al dente 4-5 minutes.

Add shrimp to frying pan and toss to coat. Saute shrimp 4-5 minutes. Do not overcook shrimp. Remove from heat and add butter. Toss to incorporate.

To serve, place serving of pasta on plate. Spoon shrimp and sauce over pasta. Grate Parmesan cheese over dish and dress with olive oil.

Buon appetito!