Banzai Shrimp With Pasta |
By Chef Margaret Trotman |
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Ingredients |
- Pasta of choice (penne, spaghetti, linguini)
- 1 tbs. garlic butter
- Tomato basil sauce
- Grated parmesan cheese
- 5 large shrimp
- 2 tbs. garlic butter
- Marinade of choice
- Grated cheese
- Onions
- Sweet peppers
- Carrots
- Plantains
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1. |
Wash and de-vein shrimp, leaving the shells on. |
2.
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Add marinade, and leave overnight. |
3. |
Cook pasta in rapidly boiling water until firm (not soft),
the drain. |
4.
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Heat 1 tbs. garlic butter in a pan and add pasta. Toss for
about 2 minutes before removing from fire. |
5.
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Heat remaining 2 tbs. garlic butter in pan and add shrimp. |
6.
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Sauté until shrimp turns pink (about 3-5 minutes) then
remove from fire. |
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Serve pasta with tomato basil sauce and grated cheese. This
dish can be served with a choice of grilled vegetables. These
can include onions, sweet peppers, carrots and plantains.
Add a slice of lime or lemon for the shrimp.
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Chef's tip: If you are not sure
about the freshness of the shrimp, add more garlic. This will
add more flavour, and may also prevent you from becoming ill. |
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Recipe compliments of: |
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