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
ounces dried cherries
tablespoons olive oil
cup minced scallions
garlic cloves, minced
1 - 1 1/2
pounds shrimp, peeled
cup chicken broth
cup fresh lemon juice
tablespoon hot sauce, such as Frank's or Tabasco
cup slivered fresh basil
cup grated parmesan cheese
In This Recipe
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.