Spaghetti with Fennel and Shrimps
(Spaghetti al Finocchio e Gamberi)
Yield: 50 servings
Ingredients
12 lb pre-cooked Barilla Spaghetti
5 cups extra virgin Olive oil
8 oz garlic, sliced very thin
10 lb fennel bulb, sliced very thin
10 lb shrimps, 36/40 P&D
2 tbsp oregano leaves, dried
1 bushel basil leaves, torn
8 jar Barilla Marinara Sauce
Place olive oil and garlic in a large skillet over medium heat. When oil is hot, add fennel.
Cook and stir until fennel just begins to soften.
Add shrimp and oregano; cook until shrimp is just cooked.
Add Marinara Sauce and basil to shrimp mixture, stirring until heated.
Add pre-cooked pasta and heat until thoroughly hot.
Pre-cooking Barilla Pasta:
• Use one part pasta to five parts strong salted water.
• Add pasta to boiling water and stirred at once.
• Cook for six minutes.
• Cool in ice water and drain very well, add some olive oil.
• Cover well and store in refrigerator until usage.
Note:
All long cut pasta can be substituted by another long cut. Be creative!
