Garlic shrimp pasta

INCREDIENTS for 2 servings

Seafood department

• Shrimp, large, raw, shell on, deveined - 16-24, peel off shell and tail but keep the shell

Produce department

• Garlic - 20 cloves, coarsely chopped (or minced - 5 Tbsp)

• Onion, large - 1/2, coarsely chopped

Dry goods

• Pasta, penne or bowtie - 8oz

Condiments aisle

• Olive oil, extra virgin - 1/4 cup

Spice rack

• Salt - 1/2 tsp

• Black pepper - 1/4 tsp

• Italian seasoning - 2 Tbsp

• Red pepper flakes - 1/2 tsp

18+

• White wine - 1/2 cup

Extra oomph

• Basil, fresh - 12+ leaves, sliced

DIRECTIONS

Cook pasta as directed by package to al dente. Depending on the type of pasta used, cooking time may vary. It's best to start the water boiling first and throw in the pasta while making the sauce, which takes about 15-20 mins.

1. In a sauté pan, heat olive oil (1/4 cup) over medium heat and add the peeled-off shrimp shells and tails. Fry the shells for a few mins until they are crispy and the oil smells shrimpy.

2. Strain out the fried shells and discard. Add garlic (chopped 20 cloves or minced 5 Tbsp) and red pepper flakes (1/2 tsp). Cook with medium heat. Keep stirring until fragrant.

3. Change heat to high and add the chopped onions. Keep stirring so the garlic won't get burned. Cook until onion is translucent and slightly browned.

4. Add Italian seasoning (2 Tbsp), salt (1/2 tsp) and black pepper (1/4 tsp). Mix well.

5. Add the shrimp. Stir often and cook until the shrimps are red and opaque. Even better if the edges are slightly browned.

6. Add the white wine (1/2 cup) and reduce the sauce over medium heat, or until the alcohol is cooked off (~5 mins).

7. Toss pasta in sauce while hot. Mix in the fresh basil to finish.

NOM NOM CHOMP!