Copy Cat Shrimp Arriabata From Bucca Di Beppo! - cooking recipe

Ingredients

3 ounces olive oil
1 lb fresh shrimp
2 1/2 ounces garlic, peeled
4 ounces whole shallots, peeled
5 ounces white wine
2 1/2 ounces lemon juice
8 ounces tomatoes, chopped
3 ounces kalamata olives
1 teaspoon salt
1 1/2 teaspoons red peppers
1 1/2 ounces butter
2 1/2 tablespoons sage
1 1/2 ounces ricotta salata cheese
10 ounces butter
1 1/2 ounces garlic
2 ounces romano cheese
1 tablespoon red pepper
1 teaspoon salt
2 1/2 lbs angel hair pasta

Preparation

Coarsely chop the shallots. Pull butter to soften. Cook the angel hair al dente and lightly oil. Finely chop fresh sage. Halve 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 and add shrimp. 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 an add 1 1/2 oz. room temperature butter.
In a large saute pan place 10 oz. butter, 1 tablespoons crushed red pepper, salt, finely chopped sage and 1 1/2 oz 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 and sauce, garnish with cubed ricotta salata and serve immediately!