Recipes // Main Dish Pasta // Shrimp & Calamari with Long Hots

Shrimp & Calamari with Long Hots


By: Renee Graziano

Serves 4

This was one of the dishes that Lana's restaurant, Mangiare Tu, was known for. It's perfectly spicy and delicious with just the right amount of garlic - an Italian-lover's dream.


  • 1/4 cup olive oil
  • 1 head of garlic (whole)
  • 4-6 long hot peppers (whole)
  • 1 1/2 pounds extra-large (16/20) shrimp
  • 1 pound calamari
  • 1/2 lemon


  1. In a frying pan over medium heat, saute the olive oil and garlic, cooking until tender.
  2. Add long hots and cook for 15-20 minutes, flipping once.
  3. Once the long hots are cooked, remove and set aside.
  4. When cool, cut into 1-inch pieces, and remove the stems and seeds. In the same frying pan, add the shrimp and cook them for 3 to 4 minutes; turn, and cook together for additional 3 to 4 minutes.
  5. Add the calamari and cook together for another 5 to 6 minutes, turning them every minute.
  6. Once the fish is done, squeeze the lemon on top.
  7. Return the long hots to pan, turn off heat; and let sit for 2 or 3 minutes before serving.
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