Spaghetti With Shrimp Togarashi And Thai Basil Oil Recipes

Steps:

• Blanch basil in small saucepan of boiling water 5 seconds; drain. Squeeze water from basil; place in blender. Add 1/4 cup oil and pinch of salt and blend until smooth. Strain basil oil into small pitcher. (Do ahead: Basil oil can be made 1 week ahead. Cover; chill).
• Heat 1 Tb oil in heavy saucepan over medium-high heat. Add shallot, lemongrass, and garlic; saute until soft, about 2 minutes. Add clam juice and Shaoxing. Bring to boil; reduce heat and simmer until reduced to 1 1/2 cups, about 20 minutes. Add cream; simmer sauce until reduced to 1 3/4 cups, about 20 minutes.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
• Meanwhile, sprinkle shrimp with shichimi togarashi and salt. Heat 2 Tb oil in large skillet over medium-high heat. Add shrimp; cook until opaque in center, turning once, about 5 minutes.
• Drain pasta; transfer to large bowl. Reheat sauce. Toss pasta with sauce. Place shrimp atop pasta; drizzle with basil oil.

Steps:

• Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.
• Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside.
• Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.