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Paul Bartolotta brings a bold yet simple shrimp dish to your table

Simple preparation for fresh taste: Bartolotta’s gamberi e cannellini.
Photo: Beverly Poppe

The Details

Wynn, 770-3463.
Daily, 5:30–10 p.m.

Bartolotta Ristorante Di Mare is one of the most extravagant restaurants on the Strip, but Paul Bartolotta’s recipes can be surprisingly simple. The chef is known for his authentic Italian dishes highlighting unique Mediterranean seafood in his eponymous Wynn restaurant.

His approach focuses on the flavors of his “Italian-speaking seafood” rather than masking them. “I’m doing very textbook traditional food, which involves very short and immediate cooking,” Bartolotta says. “The product is very fresh and the cooking low energy. From raw, just cook and serve.” How much easier could it be?

Gamberi E Cannellini (shrimp with cannellini beans)

(Serves 4)


24 medium-sized raw shrimp (peeled and deveined)

2 cups cannellini beans (cooked)

½ cup extra virgin olive oil

½ pint cherry tomatoes (cut in half)

20 basil leaves

sea salt and black pepper (to taste)

Method: In a large mixing bowl, combine tomatoes, coarsely chopped basil, extra virgin olive oil, sea salt and black pepper. Stir vigorously. Set aside. In a large pot of salted water, warm cannellini beans. When beans are warm, strain and add to tomatoes. Bring water to a boil, add shrimp to boiling water and cook for approximately two minutes. When shrimp are cooked, add them to your tomato basil sauce. Adjust seasoning to taste with sea salt and fresh ground black pepper. Serve immediately while still hot or at room temperature.

Tags: Dining
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