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Spicy Shrimp With Garlic, Basil, And Rosemary Recipe

by Global Cookbook

Ingredients

1 lb penne pasta 5 Tbsp. extra-virgin extra virgin olive oil 8 x garlic cloves cut in matchsticks 1 x garlic clove 1 Tbsp. fresh rosemary leaves snipped finely 1 lb large shrimp peeled 2 x jalapeno peppers seeded, and     finely diced 1 lrg onion thinly sliced

1/2 med red pepper cut in strips 1 med yellow pepper cut in strips 1 Tbsp. tamari sauce 2 tsp Worcestershire sauce 2 Tbsp. medium-dry sherry 2 tsp sugar 1/3 c. pitted halved black olives 1/2 c. thinly sliced basil leaves     Basil leaves for garnish

Directions

1. Cook pasta in a large pot of boiling salted water till al dente. Drain, and return pasta to the pot with 1 Tbsp. extra virgin olive oil and 1 clove garlic put through a garlic press. Stir to combine. Keep hot.
2. In a large skillet, heat remaining 4 Tbsp. extra virgin olive oil till warm but not smoking. Add in garlic matchsticks and cook till golden brown, stirring constantly. Add in rosemary, and cook for 1 minute. Remove garlic and rosemary from the skillet; set aside. Add in the onion, and cook, stirring, till golden brown Add in the shrimp and jalapenos to the infused oil, and cook, stirring, till the shrimp are just done. Add in peppers, basil, salt, and pepper, and cook till the peppers are cooked, yet still crisp.
3. Make a well in the center of the skillet, and add in the tamari, Worcestershire sauce, sherry, and sugar. Stir to dissolve the sugar. Return the garlic and rosemary to the skillet. Add in the olives, and cook till heated through, 1 to 2 min, stirring occasionally.
4. Serve the shrimp and peppers over the hot penne. Garnish with sprigs of basil. Serve immediately.
5. This recipe yields 4 servings.

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