Shrimp With Guajillo Peppers And Basil

Course : Seafoods
Serves: 2
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8 ounces spaghetti or linguine
2 tablespoons olive oil
12 medium raw prawns peeled and deveined
4 cloves garlic minced
2 medium guajillo peppers soaked in hot water for 30 minutes, seeded and julienned
1 large ripe tomato seeded and coarsely chopped
6 large green olives stoned and halved
1 tablespoons capers (1 to 2)
8 bunch basil leaves cut into thin 1 strips (8 to 10)

Preparation / Directions:

Bring a large pot of salted water to a rapid boil and cook the pasta until al dente. Remove to a colander or strainer, cool under cold running water, toss with 1 T. of olive oil and set aside. Bring a fresh pot of salted water to a rapid boil. While the second pot of water is heating, cook the shrimp: Place the remaining tablespoon of oil in a skillet over medium heat. Add the shrimp and garlic and saute for 1 minute. Add the peppers, tomato, olives, and capers and continue cooking just until the shrimp lose their translucence and begin to firm. Toss in the basil, cook for another minute and remove from heat. Place the cooked pasta in the fresh boiling water just long enough to reheat it - about a minute. Drain and divide between 2 plates. Top with the shrimp and serve.

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