Spaghetti Con Salsa Di Gamberi E Basilico(Shrimp & Basil)
Submitted by Shanna Marie
Italian spaghetti with sauteed shrimp, white wine, fresh basil, mint, and cherry pepper. A light, herb-bright coastal pasta that comes together in 45 minutes.
YIELD
8 servingsPREP
20 minCOOK
25 minREADY
45 minThis is the kind of spaghetti you’d eat at a little trattoria overlooking the sea, shoes off, glass of cold white wine in hand.
Shrimp get a quick sear with garlic, shallots, and cherry pepper, then a splash of white wine deglazes the pan into something magical.
Fresh basil, parsley, and mint create an herb-bright sauce that’s light enough for summer but satisfying enough for any season.
The shrimp go back in at the very end, just long enough to warm through, keeping them tender and juicy rather than rubbery.
Kitchen Tips
- Don’t crowd the shrimp in the pan. If they’re piled on top of each other, they’ll steam instead of sear and you’ll lose that golden crust.
- Use the starchy pasta cooking water to build the sauce. It emulsifies with the olive oil and creates a silky coating that clings to the spaghetti.
- The mint is not optional. It adds a cool, unexpected note that lifts the whole dish and keeps it from tasting like every other shrimp pasta out there.
Ingredients
Directions
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 sauté 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. Sauté 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 tablespoons of olive oil, 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 seconds.
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.
Serve immediately, spooning on remaining sauce.
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