3/4 cup muffuletta mix or olive bruschetta topping
4 tablespoons unsalted butter
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
1-1/2 cups grated Romano cheese
2 tablespoons minced fresh parsley
Description
In a Dutch oven, cook pasta according to package directions; drain, reserving 1 cup cooking liquid. Set aside.
In same Dutch oven, heat oil over medium-high heat. Add garlic and red pepper flakes until fragrant. Discard garlic cloves; add tomatoes, shallots, anchovy fillets, muffuletta mix and butter. Cook until tomatoes begin to burst, 4-5 minutes. Add shrimp; cook until shrimp turn pink, 4-5 minutes. Add pasta, reserved pasta water and Romano to pan; stir until creamy. Garnish with parsley and additional Romano.
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