Ingredients
1 lb. large shrimp, shelled & butterflied
4 shallots, chopped
1 large red pepper, chopped
1-3 tsps. Thai chili paste
1 large tomato, chopped
1/4 c. fresh chopped basil
1 tbs. sugar
6 large garlic cloves, chopped
1 tsp. cayenne pepper
1 tsp. paprika
3 tbs. olive oil
salt and pepper to taste
Preparation
Peel and butterfly shrimp. Marinate at least 2 hours in olive oil and 1 tsp. of chili paste. Saute shallots, garlic, and red pepper in olive oil over medium heat until soft, stir in tomato. Add thai chili paste, sugar, cayenne, and paprika, stir for 2-3 minutes. Add shrimp and cook until it turns pink. Add fresh basil and salt and pepper and continue to cook for 2-3 minutes.
Prepare pasta according to package directions. Drain and add to pan with shrimp. Toss until well coated.
