INGREDIENTS
1 lb
Jumbo or u-12 shrimp
1 tsp
Basil, fresh leaves
1 tsp
Chile flakes
7 cloves
Garlic
1
Lemon, Zest and juice of
1 tsp
Oregano, fresh leaves
1 tbsp
Parsley, fresh leaves
1/4 cup
Parsley, fresh
1/2 tsp
Red chile flakes
2 cups
San marzano tomatoes
1/2
Serrano chile
1
Shallot
2
Kosher salt and freshly ground black pepper
3 tbsp
Olive oil
6 tbsp
Olive oil, extra-virgin
1
Baguette
1
Garlic bread
5 tbsp
Butter
1 cup
Parmigiano reggiano, grated
1/4 cup
Limoncello or sambuca
1/4 cup
White wine