My sister and I grew up in the butchering business. Our father, grandfather, and great grandfather were butchers in Cicciano (about 12 miles from Naples). Back in the old days when Friday was still observed to consume fish, mom use to make “Shrimp Evelina”. This recipe happens to also be on our most recent menu at the restaurant. Buon appetito!!!

Since its opening in 1988, Luigi Vitrone’s Pastabilities restaurant has been cited as “The little jewel of the new little Italy”. This fine restaurant, along with its founder, Luigi Vitrone of Brooklyn, New York, has received many enthusiastic reviews from prestigious newspapers, magazines, and trade publications on the East Coast. From Luigi’s humble beginnings through today, his many affectionate patrons return to Pastabilities seeking the wide variety of homemade pastas, milk-fed veal, fresh exotic fish, fresh seafood and wild game selections, when in season.

Recipe Shrimp Evelina
6 peeled and deveined shrimp
4 mussels
2 ounces dry red wine
2 ounces creamy imported Gorgonzola cheese
6 kalmata olives
1 tablespoon butter
4 tablespoons extra virgin olive oil
8 ounces of your favorite Marinara sauce “Can be purchased at Pastabilities “
pasta serving size one person