After you’ve trimmed the tree, it’s time for a hearty reward.
Shell, clean 6-8 large shrimp per person. Pat dry and set aside in a bowl.
In a large deep fry pan, heat 1 jar Rao’s or Citarella Arrabbiata sauce. Add 1/2 cup dry red wine, 1/4 tsp. cayenne, pepperoncini flakes and dried oregano to taste. Stir.
Add shrimp to the sauce and cook on medium heat to keep a low boil until done, about 6 minutes. Serve over favorite pasta.
Top with spicy fresh mozzarella balls and/or basil leaves. Finish with lemon zest.
You can use any tomato sauce, just add more pepperoncini flakes than you would for Arrabbiata. It’s meant to be spicy hot. Il diavolo!