one medium purple onion, chopped
one and a half pounds shrimp, chopped
shitteloades of basil, chopped
juice of half a lime
dried red pepper flakes
one cup of dry white wine
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!