Bertucci's Corporation, a casual-dining chain, owns a collection of full-service Italian restaurants that operate under the name "Bertucci's Brick Oven Pizzeria." During the early years of the 21st century there were roughly 80 Bertucci's restaurants scattered throughout the northeastern United States, each of which featured wood-fired brick ovens, which cook hotter than conventional pizza ovens, and served Tuscan-styled food, including gourmet pizzas, salads, soups, seafood, and pasta dishes. Founded in suburban Boston by Joseph Crugnale, Bertucci's expanded quickly during the 1980s and 1990s, growing from a single restaurant in 1981 to a sprawling restaurant chain by the mid-1990s. N.E. Restaurant Co. Inc., Bertucci's owner since 1998, adopted the Bertucci's name in 2001.

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Shrimp Rossini Pasta


SHRIMP ROSSINI PASTA
Bertucci's Brick Oven Copycat Recipe

Serves 6-8

1 pound pasta, cooked and drained (spaghetti is preferable)
1 pound shrimp (large, uncooked, rinsed and cleaned with tails removed)
2 tablespoons olive oil
1 medium yellow onion, chopped (about 1 cup)
3 cloves of garlic, minced
1 (4 oz.) jar capers, drained
1 (14.5 oz.) candiced tomatoes
1 (8 oz.) can tomato sauce
1 cup white wine
1 cup half and half
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper flakes

In a large pot, begin boiling water to cook pasta. Cook pasta according to package directions.
In a large skillet, heat 1 tablespoon of olive oil, and add the shrimp. Sprinkle with a little garlic salt to season. Cook for 2 to 3 minutes, just until shrimp is light pink. Remove from skillet to bowl and set aside. Cover to keep warm.

In the same skillet, heat 1 tablespoon of olive oil. Add the garlic and onion and cook for 6 to 8 minutes until onion is translucent. Add the white wine, and bring to a simmer. Simmer for 2 to 3 minutes (this will cook off the alcohol.)

Add the tomatoes, tomato sauce, and capers. Bring to a simmer, and stirring occasionally. Add the salt, cayenne pepper and red pepper flakes. Stir to incorporate the spices while simmering. Add the half and half, and cooked shrimp while continue to simmer. Once pasta is finished cooking, immediately add to the sauce. Stir to completely incorporate the sauce and pasta. To serve top with shaved Parmesan, Romano or Assiago cheese.

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