About Us saturday chef recipe

Pasta with Shrimp & Basil

Original date aired: October 9th, 2010

Overview

I've just returned from Italy, so I'm craving pasta.  The picture at the bottom of the page is of the rolling hills outside Montalcino.  Visiting the wineries in this area is my favourite part of this trip.  We spend a day at Castello di Argiano on the estate of Signor Giuseppe Maria Sesti.  Carparzo Winery, which was featured in the feature film "Letters to Juliet", is in Montalcino too.  This part of the world is simply stunning.


Ingredients

The "MEEZ"

  • 1/2 lb uncooked large shrimp, peeled, deveined, divided

  • 6 ounces of pasta - rottini or fusilli work best in this recipe

  • 3 Tbsp extra-virgin olive oil, divided

  • 1/2 cup red onion, thinly sliced

  • 2 large garlic cloves, minced

  • 1/4 tsp dried crushed red pepper

  • 4 oz fish, clam or chicken stock

  • 1/4 cup frozen peas, thawed

  • 1 tomato, diced

  • 2 Tbsp butter

  • 1/4 cup Parmesan cheese, finely grated

  • 1/2 cup fresh basil, thinly sliced


Directions

The Method:

  1. Cook the pasta according to package directions and set aside.

  2. Heat the olive oil over medium heat in a skillet or frying pan.

  3. Add onions and saute for about 5 to 10 minutes.

  4. Add garlic, tomatoes, peas and shrimp and saute for another minute or 2.

  5. Add chili pepper and stock and bring to a boil.

  6. Toss in the pasta, basil, butter and some Parmesan cheese (keep some of the basil and Parmesan for garnish).

  7. Taste for seasoning, then plate the pasta and garnish it with additional basil & Parmesan.

For questions about this recipe or any other recipe on our website, please email chefjudywood@meezcuisine.com.  This Saturday, I will be making Fingerling Fries with Aioli.  Tune in to Global TV's morning news at 8:00 AM to watch; and then come back to the website for the full recipe.

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