Basil and Shrimp Sauce Over Pasta
From chefmeow 16 years agoIngredients
- 6 quarts salted water shopping list
- 1 pound medium shrimp shopping list
- 6 tablespoons extra virgin olive oil shopping list
- 4 garlic cloves crushed shopping list
- 1 tablespoon minced shallots shopping list
- 1 bottled hot cherry pepper seeded and chopped shopping list
- 1 cup dry white wine shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 1 pound spaghetti shopping list
- 18 fresh basil leaves washed dried and quartered shopping list
- 2 tablespoons minced fresh Italian parsley leaves shopping list
- 4 fresh mint leaves washed dried and minced shopping list
How to make it
- Bring salted water to a boil
- Peel shrimp and make a shallow cut down the back of each shrimp to remove dark vein
- Cut shrimp crosswise in half
- In a large skillet heat 1/4 cup of the olive oil over medium heat
- Stir in garlic and shallots then cook stirring constantly for 4 minutes
- Add the cherry pepper and shrimp taking care not to crowd the shrimp
- Cook stirring constantly for 2 minutes
- Add wine and season with salt and pepper
- Bring to boil and boil 1 minute
- Remove shrimp with slot spoon and set aside
- Stir spaghetti into the boiling water.
- Cover pot and reheat to boiling stirring once or twice.
- When water returns to a boil uncover the pot.
- Cook pasta stirring occasionally for 8 minutes
- Add remaining olive oil, basil, parsley, mint and 1/2 cup of the pasta cooking liquid to the sauce
- Bring to a vigorous boil and continue to boil until sauce is slightly thickened about 5 minutes
- Reduce heat to a simmer then return shrimp to the pan until heated through just a few seconds
- Drain spaghetti and return it to the pot over low heat
- Pour three quarts of the sauce over the spaghetti and toss over low heat mixing well
- Transfer pasta to a warm serving platter or individual bowls.
- Spoon remaining sauce over pasta and serve immediately
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