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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