Author Notes: The concept of adding dried fruit to pasta isn't new, but the addition of the dried cherries to the standard 'pasta with shrimp' came accidentally; basically, because I had some. Subsequent renditions of the dish added brandy (also because I had some) and parmesan (because I wanted some). The extras make the dish a bit more interesting, I think. As does the brandy. - wssmom
- 3 ounces brandy
- 3 ounces dried cherries
- 6 ounces capellini
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1/4 cup minced scallions
- 3 garlic cloves, minced
- 1 - 1 1/2 pounds shrimp, peeled
- 3/4 cup chicken broth
- 1/4 cup fresh lemon juice
- 1 tablespoon hot sauce, such as Frank's or Tabasco
- 1/2 cup slivered fresh basil
- 1/3 cup grated parmesan cheese
- Take the brandy out of the liquor cabinet, and pour yourself a shot. Bottoms up! Then, take the other 1 1/2 ounces of the brandy and pour it over the dried cherries whilst you go about the rest of the recipe, starting by boiling the water for the capellini.
- Melt the butter into the olive oil in a large skillet; add the green onions and the garlic and cook over medium-low heat until translucent.
- Crank up the heat a bit, add the shrimp, and saute 3-4 minutes or until shrimp are almost done.
- Using a knife to restrain the cherries, carefully pour the brandy over the shrimp. Using a long kitchen match, stand back, avert your face, and cautiouslyy ignite the brandy. Stir to douse the flames. You can start cooking the pasta at this point.
- Remove the shrimp with a slotted spoon and set aside. Add the broth, the drunken cherries, lemon juice and hot sauce to the pan and simmer a couple of minutes until the ingredients are somewhat acquainted.
- Add half the basil and half the parmesan; then stir in the reserved shrimp and heat through.
- Remove pasta from heat and drain (save some of the cooking liquid to add to the dish if it seems dry); place into a lovely bowl and pour the shrimp sauce over. Strew the remaining basil strips and cheese on top and serve forth.
- This recipe was entered in the contest for Your Best Seafood Pasta
Tags: serves a crowd