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, basil leaves and 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!