Spicy Shrimp with Garlic, Basil, and Rosemary
"Goddess of Garlic" Pat Reppert of Saugerties, New York, shares this recipe from her cookbook "Mad for Garlic."
- Servings: 4
Source: Martha Stewart Living, July 2002
- Salt and pepper
- 1 pound penne pasta
- 5 tablespoons extra-virgin olive oil
- 8 garlic cloves, cut into matchsticks, plus 1 more for pressing
- 1 tablespoon finely snipped fresh rosemary leaves
- 1 large onion, thinly sliced
- 1 pound large shrimp, peeled
- 2 jalapeno chiles, seeded and finely diced
- 1/2 medium red pepper, seeded and cut into strips
- 1 medium yellow pepper, seeded and cut into strips
- 1/2 cup thinly sliced basil leaves, plus whole leaves for garnish
- 1 tablespoon tamari sauce
- 2 teaspoons Worcestershire sauce
- 2 tablespoons medium dry sherry
- 2 teaspoons sugar
- 1/3 cup pitted and halved black olives
Bring a large pot of water to a rapid boil; add salt. Add pasta, and cook according to package directions until al dente. Drain, and return pasta to the pot with 1 tablespoon olive oil and 1 garlic clove put through a garlic press. Stir to combine. Keep warm.
In a large skillet, heat remaining 4 tablespoons olive oil until hot but not smoking. Add garlic matchsticks, and cook until golden, stirring constantly. Add rosemary, and cook for 1 minute. Remove garlic and rosemary from the skillet; set aside. Add onion, and cook, stirring, until golden.
Add shrimp and jalapenos to the infused oil, and cook, stirring, until shrimp are just done. Add peppers, basil, salt, and pepper, and cook until the peppers are cooked, yet still crisp. Make a well in the center of the skillet, and add tamari sauce, Worcestershire sauce, sherry, and sugar. Stir to dissolve sugar. Return garlic and rosemary to the skillet. Add olives, and cook until heated through, 1 to 2 minutes, stirring occasionally.
Serve shrimp and peppers over the warm penne. Garnish with sprigs of basil. Serve immediately.