Yield: 6 Servings
|6 tablespoons||Olive oil|
|4 \N||Cloves garlic; crushed|
|1 tablespoon||Shallot; minced|
|1 \N||Cherry pepper; seeded and chopped|
|\N \N||Salt and pepper|
|1 cup||White wine|
|18 \N||Fresh basil leaf; quartered|
|2 tablespoons||Italian parsley; minced|
|4 \N||Mint leaves; minced|
|½ cup||Boiling water; from spaghetti pot|
While bringing a large pot of salted water to a boil, peel, devein and halve the shrimp crosswise. Add spaghetti to the boiling water; stir occasionally.
Meanwhile, in a large pan, heat 4 tablespoons of the olive oil, stir in the garlic and shallots, and saute until the shallots are translucent. Add the cherry pepper and shrimp, taking care not to crowd the shrimp lest they steam in their own juices Saute for two minutes, add the wine, salt and pepper to taste, and boil 1 minute. Remove shrimp with a slotted spoon; set aside.
Add the remaining 2 tbs. of olive o8il, basil, parsley mint and boiling water. Bring to a vigorous boil for 5 minutes, reduce the heat, and return the shrimp to the pan for a few secones. Pour ¾ of the sauce into a second pan; drain and stir the spaghetti into the second pan and toss over medium heat, mixing the sauce and pasta well. Sweve immediately, spooning on remaining sauce.
Mis-typed by Jane Rosenberg-Coombs and Bette Davis Eyes 10/15/96 Posted to MC-Recipe Digest V1 #248 Date: Thu, 17 Oct 96 06:58:44 PDT From: jfcoombs@...
Suggested Wine: Vintage Tunina 1994, Jermann