Spaghetti with Shrimp and Basil Sauce
6 qts. salted water
1 lb. medium-size shrimp (about 30)
6 T. extra-virgin olive oil
4 garlic cloves, crushed
1 T. minced shallots
1 bottled hot cherry pepper, seeded and chopped
1 C. dry white wine
Salt, to taste
Fresh pepper, to taste
1 lb. spaghetti 18 fresh basil leaves, washed, dried and quartered
2 T. minced fresh Italian parsley leaves
4 fresh mint leaves, washed, dried and minced
Bring salted water to a boil. Meanwhile, peel shrimp, devein and cut crosswise in half.
In a large skillet, heat 1/4 C. olive oil over medium heat. Stir in garlic and shallots and cook, stirring, until shallots are translucent. Add cherry pepper and shrimp, taking care not to crowd shrimp. Cook, stirring, until shrimp are bright pink, about 2 minutes. Add wine and season with salt and pepper. Bring to a boil and boil for 1 minute. Remove shrimp with a slotted spoon and set aside.
Stir spaghetti into boiling water. Cover pot and reheat to boiling, stirring once or twice. When water returns to boil, uncover and cook pasta, stirring occasionally, until al dente, about 8 minutes.
Meanwhile, add remaining 2 T. oil, basil, parsley, mint and 1/2 C. pasta cooking liquid to sauce. Bring to boil; boil until sauce is slightly thickened, about 5 minutes. Reduce heat to simmer. Return shrimp to pan just until heated through.
Drain spaghetti and return to pot over low heat. Pour 3/4 of sauce over spaghetti and toss over low heat, mixing well. Transfer the pasta to a warm serving platter or individual bowls, spoon remaining sauce over the pasta and serve immediately.
Makes 6 servings.
Source: ‘Lidia’s Italian Table’
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