Sheer simplicity in flavor and preparation! Serve over pasta or rice.
2 tbs. olive oil
1/2 – 1 fresh red chili (according to size and taste), minced
2 garlic cloves, minced
1/2 lb. medium raw shrimp
1/2 cup white wine
1 tbs. chopped fresh parsley
Pour the olive oil in a heavy-bottomed skillet, then add the chili and garlic. Cook over a moderate heat for 2 minutes, stirring all the time. Turn the heat to high and add the shrimp and stir-fry for another 2 minutes until they just begin to turn pink. Tip in the wine and let it bubble for another minute or so, then season with salt, if necessary and stir through the parsley.
This subtle and simple pasta is a pleasure both to make and to eat.
1 tbs. tomato paste
1/4 cup milk
1/4 cup mascarpone
1 tbs. garlic-flavored olive oil
1/4 tsp. red pepper flakes
6 oz. raw, peeled shrimp
5 tbs. red vermouth
8 oz. taglierini
Boil a large pot of water, then add a good bit of salt.
Stir together the tomato paste, milk and mascarpone and set aside.
In a wok or large pan, warm the olive oil and add the red pepper flakes, giving a stir in the heat before adding the shrimp. Stir-fry for a minute or two by which time they should be almost cooked through.
Pour in the vermouth and let it bubble excitedly. When it has reduced a little, add the sauce and stir until everything is hot.
Meanwhile, cook the pasta per package instructions, drain and toss with the shrimp and sauce. Divide between two bowls and serve immediately.