| Spaghetti and Shrimp |
Recipe Type: Entree
- 1 1/2 Lb Best Yet Large Shell On Raw Shrimp, Peeled and Deveined
- 1 Tablespoon Fresh Lemon Juice
- 3 Cloves Garlic, Minced
- Pinch of Chile Pepper Flakes
- 3 Tablespoons Napoli Extra Virgin Olive Oil
- 1/2 Cup Fresh Italian Parsley, Chopped Finely
- 1/2 Cup Dry White Wine
- 1 Package Grape Tomatoes, Chopped
- Salt, To Taste
- 1 Package Prince Pasta
- 1/3 Cup Chopped Fresh Basil
- Rinse off the shrimp in a large bowl filled with water and lemon juice. Set to the side.
- Heat up a large pan over medium high heat. Saute garlic, pepper flakes and oil for about 2 to 3 minutes.
- Add in parsley and shrimp. Cook until the shrimp is a bright pink.
- Pour wine into the pan. Continue to stir until wine is reduced by half.
- Add in the tomatoes and let cook for 5 more minutes.
- Remove the shrimp from the sauce and set to the side in a dish.
- Meanwhile, fill a large pot with water. Add in salt. Bring to a boil. Add in the pasta and cook according to the directions on the package.
- Drain and transfer to the pan with sauce.
- Saute on medium high for 1 minutes.
- Add the pasta to a serving platter and arrange the shrimp on top.
- Drizzle basil and oil on top. Serve.
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