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Spaghetti with Shrimp Togarashi and Thai Basil Oil Recipe

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This recipe for Spaghetti with Shrimp Togarashi and Thai Basil Oil is from Ribét Academy Cookbook 2011-2012, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup fresh Thai basil leaves or fresh sweet basil leaves
1/4 cup + 3 tbsp. olive oil, divided
2 tbsp. minced shallot
2 tbsp. minced lemongrass
1 garlic glove minced
3 (8 oz) bottles clam juice
1/2 cup shaoxing wine
2 cups of whipping cream
1 lb spaghetti
24 uncooked large shrimp, peel de-veined
1 tbsp. shishami togarashi
Directions:
Directions:
Blanch basil in a small sauce pan of boiling water for 5 sec; drain. Squeeze water from basil, place in a blender, add 1/4 cup of oil and pinch of salt and blend until smooth. Strain basil oil into small pitcher. Heat one tbsp. oil in a heavy sauce pan over medium-high heat. Add shallot, lemongrass and garlic and saute until soft about, 2 minutes. Add clam juice and shaoxing wine. Bring to boil, reduce heat and simmer until reduced to one and a half cups, about 20 minutes. Add cream and simmer sauce until reduced to 1 3/4 cups, about 20 minutes. Cook pasta in a large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Meanwhile, sprinkle shrimp with shishami togarashi and salt. Heat 2 tbsp. oil in large skillet over medium-high. Add shrimp and cook until opaque in center, turning about every 5 min. Drain pasta. Reheat sauce and toss pasta with sauce. Place shrimp on top of the pasta and drizzle with basil oil.

 

 

 

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