Spaghetti with Shrimp, Togarashi, and Thai Basil Oil
Bon Appetit has this listed as an appetizer, but we ate it as a dinner. The basil oil is made by blanching basil, blending, mixing with olive oil, and then straining the oil. It is an interesting and tasty topping to the spaghetti. Then make a sauce of shallot, lemongrass, garlic, Shaoxing wine (I used sake), clam juice, and cream. The shrimp is just in a skillet with togarashi (a Japanese seasoning) and salt. Cooked spaghetti is mixed with the sauce, then the cooked shrimp is added to the top and drizzled with the basil oil. It's an unique take on pasta.
Yumminess: 9 out of 10
Sounds yummy. You can probably skip blanching the basil and just blend it for a while with the oil, some salt, and strain through cheesecloth. It might be a little greener, but should pack a good amount of flavor, and cut down a little on time. As always, thanks for sharing!
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