Capellini with Sweet and Spicy Shrimp

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Ingredients

  • Capellini or Angel hair pasta, 2 lbs.
  • Butter, 1lb.
  • Diced onion, 2 cups
  • Garlic cloves, minced, 16 each
  • Medium shrimp, peeled and deveined, 4 lbs.
  • Chicken broth, 2 cups
  • Sun-dried cherries, 1/2 lb.
  • Lemon juice, 2/3 cup
  • Cherry brandy or brandy, 6 oz.
  • TABASCO® brand Original Red Sauce
  • Salt, 2 tsp.
  • Fresh basil, cut into thin strips, 2 cups
  • Fresh Parmesan or Asiago cheese, grated, 1/2 lb.
  • Fresh basil sprigs, for garnish
  • Whole cherries, for garnish

Preparation

In a large pot of boiling water, prepare pasta according to package directions. Drain well.

Meanwhile, melt butter in a large skillet, over medium heat.

Cook onion and garlic 5 minutes or until translucent, stirring occasionally.

Add shrimp and sauté 3 minutes, until shrimp are done. Remove and set aside.

Add chicken broth, sun-dried cherries, lemon juice, brandy, TABASCO® Sauce and salt. Bring to a boil over high heat.

Reduce heat to low and simmer 2 minutes to blend flavors.

Stir in 1 cup fresh basil, 4 oz. Parmesan cheese and reserved shrimp.

Place pasta on a platter, top with shrimp mixture.

Sprinkle with remaining basil strips and Parmesan. Serve garnished with basil sprigs and whole cherries, if desired.

12 Servings

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