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Photos, Recipes & CookTales For Those Who Enjoy Cooking



Serves 2

A CookTale

Historically when I thought of a cooked Shrimp dish, invariably it was Shrimp Marinara. But last evening my creative instinct kicked in. Why not be blasphemous and consider adding slices of Sweet Italian Sausage and begin the conventional recipe cooking method with the addition of diced Guanciale? The result was a spicier version of the classic. To my Italian recipe classicists, Con le mie scuse.


1 Pound of shelled & deveined extra large (U-15) Shrimp
1 Sweet Italian Sausage (sliced into coin size pieces)
2 Ounces of Guanciale or Pancetta (diced)
1/4 Cup of EVOO
1 tsp of crushed Red Pepper
Salt & freshly ground Black Pepper
1 small Onion, (finely chopped)
2 Garlic Cloves, (minced)
2 Cups of Marinara Sauce (homemade or Rao’s preferrred)
2 TB of chopped Parsley+ 2 TB of shredded Basil Leaves+fresh Thyme Leaves


1. In a medium bowl, toss the Shrimp with 2 TB of the EVOO & the Red Pepper Flakes. Season with Salt & Black Pepper. Let stand for 20 minutes or refrigerate until ready to start cooking.

2. Heat a large skillet until very hot. Add the Guanciale, Onion & Garlic & cook over high heat until lightly browned & tender, about a total of 7 minutes. Transfer to a bowl.

3. Add a TB of EVOO to the hot pan & the sliced Sausage. They should be thoroughly cooked in about 7 minutes. Transfer to the bowl.

4. Add the remaining 2 TB of EVOO to the skillet along with the Shrimp & cook over high heat, stirring occasionally, until the Shrimp are firm & bright red, no more than 3 to 4 minutes. Return the Guanciale, Onion & Garlic & any accumulated juices to the skillet.

5. Add the Marinara Sauce to the mixture & simmer over moderate heat until everything is heated & cooked through, no more than 2 minutes.

6. Plate & garnish with the Parsley, Basil & Thyme.

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