INGREDIENTS
one medium purple onion, chopped
one and a half pounds shrimp, chopped
shitteloades of basil, chopped
juice of half a lime
fresh-ground pepper
dried red pepper flakes
dried thyme
dried oregano
one cup of dry white wine
salt
olive oil
one pound rigatoni
parmigiano reggiano for grating
Shrimp and onions and whatnot.
Sautee the onions with pepper, thyme, oregano, and red pepper, until the onions are starting to turn translucent.
Throw in the shrimp and continue to sautee until the outside is just barely cooked.
Add the lime juice and wine and a bunch of the basil, turn up the heat, and reduce away the alcohol.
Looks ready. You don’t want to overcook the shrimp.
Boil the pasta in salty water until it is very molto al dente, drain, dump it into the sauce, and finish with heat for a minute or two.
Plate, sprinkle, grate, and eat!
4 comments
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Sunday Afternoon
September 1, 2012 at 4:51 pm (UTC -7) Link to this comment
fucke yeah! looks goode!
loquaxe
September 2, 2012 at 5:37 am (UTC -7) Link to this comment
Where do you get “queso fresco”. Don’t like cottage cheese and ricotta helps to gain lots of weight. Thanks CPP
susan
September 11, 2012 at 12:53 pm (UTC -7) Link to this comment
I am bad at cooking and allergic to onions–would this be OK without onions? Because otherwise it looks delicious.
superfragilistika
September 15, 2012 at 6:28 am (UTC -7) Link to this comment
Yes, I tried it without onions and it is delicious. I’ll get parmigiano cheese this morning when I go out and do the recipe tonite again!. Ummmmm yummie