Instructions: Coarsely chop the shallots. Pull butter to soften. Cook the angel hair al dente and lightly oil. Finely chop fresh sage. Half the pitted black olives and portion to 3 ounces. Cut ricotta salata in 1/4-inch cubes and portion to 1 1/2 ounces.
Heat olive oil in saute pan, add shrimp and saute for approximately 30 seconds. Add the garlic and shallots for 30 seconds. Add white wine, lemon juice, fresh chopped tomatoes, black olives, salt and crushed red pepper. Cook until the shrimp are just cooked through, remove pan from heat and add the 1 1/2 ounces room temperature butter.
In a large saute pan, place the 10 ounces butter, crushed red pepper, salt, finely chopped sage and chopped garlic. Place heated pasta in saute pan and toss well to incorporate all ingredients thoroughly. toss with Romano cheese and place on a large platter. Top with shrimp sauce, garnish with cubed ricotta salt and serve to delighted guests.
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