Basil Shrimp Pasta
An Italian pasta dish featuring wide egg noodles, grass shrimp, and bell pepper, flavored with green sauce, heavy cream, and white wine.
Ingredients
flat egg noodles
pesto (see method on page 16)
2 tbsp
salt
to taste
ground white pepper
a pinch
grass shrimp (deveined and rinsed)
red bell pepper (seeded, rinsed, and cut into coarse strips)
yellow bell pepper (seeded, rinsed, and cut into coarse strips)
olive oil
1 tbsp
finely chopped onion
minced garlic
white wine
heavy cream
unsalted butter
fresh rosemary (for garnish)
sage (for garnish)
Instructions
1
Cook the noodles
Fill a saucepan with water and bring it to a boil over medium heat. Add 1 tsp salt, followed by the flat egg noodles, stirring as they cook. When the water returns to a boil, reduce the heat to low and cook for about 6 minutes. Drain and set aside.
2
Prepare the vegetables
Devein the grass shrimp and rinse them. Seed and rinse the red and yellow bell peppers, then cut them into coarse strips.
3
Sauté and season
Heat 1 tbsp olive oil in a sauté pan over medium heat. Cook the chopped onion and minced garlic until fragrant. Add the shrimp and bell pepper strips and toss-cook briefly. Pour in the white wine and cook until it has evaporated. Stir in the heavy cream and flat egg noodles, then add the pesto and season with salt and white pepper. Remove from heat, add the unsalted butter, and toss until emulsified. Transfer to a plate and garnish with fresh rosemary and sage.
