Spicy Shrimp With Garlic, Basil And Rosemary
Serves: 6
Ellsworth Rath
1 January 1970
Based on User reviews:
50
Spice
40
Sweetness
40
Sourness
36
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
450 g
Penne Pasta5 tbsps
Extra-Virgin Olive Oil1 large
Onion (thinly sliced)450 g
Shrimp (large, peeled)1
Salt1 tbsp
Tamari Sauce2 tsps
Worcestershire Sauce2 tbsps
Sherry (medium dry)2 tsps
SugarDirections:
1
Bring a large pot of water to a rapid boil; add salt
2
Add pasta, and cook according to package directions until al dente
3
Drain, and return pasta to the pot with 1 tablespoon olive oil and 1 clove garlic put through a garlic press
4
Stir to combine
5
Keep warm
6
In a large skillet, heat remaining 4 tablespoons olive oil until hot but not smoking
7
Add garlic matchsticks and cook until golden, stirring constantly
8
Add rosemary, and cook for 1 minute
9
Remove garlic and rosemary from the skillet; set aside
10
Add onion, and cook, stirring, until golden
11
Add shrimp and jalapenos to the infused oil, and cook, stirring, until shrimp are just done
12
Add peppers, basil, salt, and pepper, and cook until the peppers are cooked, yet still crisp
13
Make a well in the center of the skillet, and add tamari, Worcestershire sauce, sherry, and sugar
14
Stir to dissolve the sugar
15
Return the garlic and rosemary to the skillet
16
Add olives and sliced basil and cook until heated through, 1 to 2 minutes, stirring occasionally
17
Serve the shrimp and peppers over the warm penne
18
Garnish with sprigs of basil
19
Serve immediately