Spaghetti With Shrimp And Basil Sauce

Recipe Ingredients

6		Salted water
1 lb	454g / 16oz	Medium-size shrimp - (abt 30)
6 tablespoons	90ml	Extra-virgin olive oil
4		Garlic cloves - crushed
1 tablespoon	15ml	Minced shallots
1		Bottled hot cherry pepper - seeded, chopped
1 cup	237ml	Dry white wine
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Spaghetti
18		Fresh basil leaves - washed, dried,
		And quartered
2 tablespoons	30ml	Minced fresh Italian parsley leaves
4		Fresh mint leaves - washed, dried,
		And minced

Recipe Instructions

Bring the salted water to a boil. Meanwhile, peel the shrimp. With a small knife, make a shallow cut down the back of each shrimp to remove the dark vein. Cut the shrimp crosswise in half.

In a large skillet, heat 1/4 cup of the olive oil over medium heat. Stir in the garlic and shallots and cook, stirring, until the shallots are translucent, about 4 minutes. Add the cherry pepper and shrimp, taking care not to crowd the shrimp, or they will steam in their own juices. (If necessary, cook the shrimp in two batches.) Cook, stirring, until the shrimp are bright pink, about 2 minutes. Add the wine and season with salt and pepper. Bring to a boil and boil for 1 minute. Remove the shrimp with a slotted spoon and set aside.

Stir the spaghetti into the boiling water. Cover the pot and reheat to boiling, stirring once or twice. When the water returns to a boil, uncover the pot. Cook the pasta, stirring occasionally, until al dente -- tender but firm -- about 8 minutes.

Meanwhile, add the remaining 2 tablespoons olive oil, the 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 the sauce is slightly thickened, about 5 minutes. Reduce the heat to a simmer. Return the shrimp to the pan until heated through, just a few seconds.

Drain the 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 the pasta to a warm serving platter or individual bowls. Spoon the remaining sauce over the pasta and serve immediately.

This recipe yields 6 servings.

Source:
Cookbook Digest, Nov/Dec, 1999

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