1 teaspoon salt, plus more to taste
½ teaspoon pepper, plus more to taste
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon C&H® or Domino® sugar (optional)
2 pounds shrimp, shelled and deveined
6 tablespoons extra virgin olive oil
1 onion, finely chopped
6 garlic cloves, thinly sliced
1 cup white wine
2 tablespoons chopped basil, mixed with 2 tablespoons chopped parsley, divided
1 cup chicken stock (See Chef’s Tips.)
1 pound pasta: radiatori, penne rigate or spaghetti
2 tablespoons unsalted butter, softened
Serves 4 to 6
Bring a pot of water to a boil for the pasta.
Mix the salt, pepper, onion powder, garlic powder, paprika and optional sugar together. Sprinkle the spice mixture over both sides of the shrimp and set aside. In a large sauté pan, cook the olive oil over high heat until it starts to sizzle, about 1 to 2 minutes. Add the shrimp and cook for 2 minutes.
Using a slotted spoon, lift the shrimp out of the pan and place on a tray lined with paper towels to absorb the excess oil. When the shrimp are cool enough to handle, cut them into ½-inch pieces and set aside.
Reduce the heat to medium and add the onion and garlic to the pan, stirring well. Cook for 2 to 3 minutes, until the onion starts to soften.
Add the wine, increase the heat to high, and bring to a boil. Cook, stirring, for 3 minutes.
Add half of the basil-and-parsley mixture and the chicken stock. Stir well and bring to a boil. Cook for 1 minute, continuing to stir well, then cover the pan and reduce the heat to a simmer, cooking for 10 more minutes.
While the sauce is simmering, add the pasta to the boiling water and cook according to the directions on the package. While the pasta is cooking, add the shrimp to the sauce. Stir well, cover again, and continue to simmer for 3 to 4 minutes.
Drain the pasta and return it to the pot. Pour the sauce over the pasta and cook it over medium heat, stirring, for 2 to 3 minutes. Add the remaining basil-and-parsley mixture and the softened butter. Toss well, and serve. Season with salt and pepper to taste.
To make this dish with less salt, use low-sodium chicken stock.
While many other Italians do not like Parmesan cheese on their seafood pasta, I love it, so I add plenty of grated Parmesan to this pasta.