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Banzai Shrimp With Pasta
By Chef Margaret Trotman
  • 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
1. Wash and de-vein shrimp, leaving the shells on.
2. Add marinade, and leave overnight.
3. Cook pasta in rapidly boiling water until firm (not soft), the drain.
4. Heat 1 tbs. garlic butter in a pan and add pasta. Toss for about 2 minutes before removing from fire.
5. Heat remaining 2 tbs. garlic butter in pan and add shrimp.
6. Sauté until shrimp turns pink (about 3-5 minutes) then remove from fire.

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.

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.
Recipe compliments of:
2001 JustBajan.com®. Contact: e-mail info@JustBajan.com, Tel: (246) 429-6779