by Tabasco
Give your tastebuds a treat with this unique twist to the Capellini!
2 lbs Capellini or Angel hair pasta
1 lb Butter
½ lb Sun-dried cherries
½ lb Fresh Parmesan or Asiago cheese, grated
2 cups Fresh basil, cut into thin strips
2 cups Diced onion
2 cups Chicken broth
2/3 cup Lemon juice
16 Garlic cloves, minced
6 oz Cherry brandy or brandy
TABASCO® brand Original Red Sauce
2 tsp Salt
Fresh basil sprigs, for garnish
Whole cherries, for garnish
1. In a large pot of boiling water, prepare pasta according to package directions. Drain well.
2. Meanwhile, melt butter in a large skillet, over medium heat.
3. Cook onion and garlic 5 minutes or until translucent, stirring occasionally.
4. Add shrimp and sauté 3 minutes, until shrimp are done. Remove and set aside.
5. Add chicken broth, sun-dried cherries, lemon juice, brandy, TABASCO® Sauce and salt. Bring to a boil over high heat.
6. Reduce heat to low and simmer 2 minutes to blend flavors.
7. Stir in 1 cup fresh basil, 4 oz. Parmesan cheese and reserved shrimp.
8. Place pasta on a platter, top with shrimp mixture.
9. Sprinkle with remaining basil strips and Parmesan. Serve garnished with basil sprigs and whole cherries, if desired.
10. Makes 12 Servings
2. Meanwhile, melt butter in a large skillet, over medium heat.
3. Cook onion and garlic 5 minutes or until translucent, stirring occasionally.
4. Add shrimp and sauté 3 minutes, until shrimp are done. Remove and set aside.
5. Add chicken broth, sun-dried cherries, lemon juice, brandy, TABASCO® Sauce and salt. Bring to a boil over high heat.
6. Reduce heat to low and simmer 2 minutes to blend flavors.
7. Stir in 1 cup fresh basil, 4 oz. Parmesan cheese and reserved shrimp.
8. Place pasta on a platter, top with shrimp mixture.
9. Sprinkle with remaining basil strips and Parmesan. Serve garnished with basil sprigs and whole cherries, if desired.
10. Makes 12 Servings
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