14 Medium shrimp (if frozen, fully defrost)
4 Cloves garlic
1 Sprig basil
1 Sprig Rosemary
4 Sprigs oregano
(This yields roughly a tablespoon minced of each herb.)
1 Bunch parsley (enough to yield 1/2 cup minced parsley)
1 Teaspoon salt
1/2 Cup of olive oil
10 Ounces rotini pasta (shells are ok, too)
Put the following ingredients in a small bowl. Crush or finely mince garlic cloves. Rinse herbs, remove from stems, and finely mince or food process. Put minced or processed herbs on top of the crushed garlic. Pour salt on the mix, squeeze in half of the lime, and add olive oil.
Begin preparing the pasta according to the instructions on the packaging.
Bring a small pan of water to boil. Add the shrimp and cook for 1 1/2 – 2 minutes. The shrimp is cooked when it turns pink and curls slightly. Use a slotted spoon to remove the shrimp from the hot water and cool it down with cool water in another bowl. Once it’s cooked, remove the shells and devein them. Then cut them into three small segments.
When fully cooked, strain pasta and pour on top of shrimp. Then stir in the herb, garlic and olive oil mixture.
This dish can be served hot or cold.
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