Ciao Piccante Rapini Shrimp

Photo of author



  • 1 lb Raw shrimp
  • 1 Bunch broccoli rapini
  • 4-6 sundried tomatoes – sliced
  • 3 TBSP of sun-dried tomato oil
  • 3 TBSP EVO
  • 1 TBSP Ciao Pittsburgh’s Piccante seasoning
  • 1 TBSP minced garlic
  • 1 Lemon juiced and zest from whole lemon


  1. In a bowl, add raw shrimp. Sprinkle Ciao’s Piccante seasoning on shrimp and mix.  
  2. Heat pan and add 3 TBSP of EVO and sun-dried oil. Once oil is hot, add raw shrimp. Cook shrimp until they are almost pink.
  3. Now add sun-dried tomatoes, minced garlic and broccoli rapini.
  4. Place lid on pan and place heat on medium.
  5. Once rapini cooks down add the zest of the whole lemon along with the juice. Cook for another minute or two.

You’ll love it. Now Mangia!