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Fresh, fast and flavorful.

  • 1 lb. uncooked shrimp, peeled and deveined
  • 3 TB. olive oil
  • 3 TB. butter
  • 1/4 Cup chicken stock (or 1/4 tsp. CHICKEN SOUP BASE in 1/4 Cup water)
  • 1 tsp. BASIL (Shan uses FRENCH)
  • 1 tsp. salt
  • 1 tsp. freshly ground BLACK PEPPER
  • 1 shallot, diced or 1 TB. freeze-dried SHALLOTS
  • 2 garlic cloves, diced or 1/2 tsp. GRANULATED GARLIC POWDER
  • 12-16 oz. cooked spaghetti, penne or your favorite pasta
  • 1/4 Cup chopped fresh parsley

In a large pan, heat the oil over medium heat. Add the butter (the oil will keep the butter from burning). Once the butter has melted, add the stock. Allow the sauce to come to a slight boil. Then, sprinkle in the BASIL, salt, PEPPER, SHALLOTS and GARLIC. Toss the ingredients to mix well. Add the shrimp. They will cook quickly, about 2-3 minutes on each side. Once the shrimp have cooked, turn off the heat and place your cooked pasta into the pan with the shrimp. Sprinkle in the parsley. Toss everything together, divide between 4 plates and serve.

Prep. time: 10 minutes (plus 10 more if you are peeling and deveining the shrimp)
Baking time: 8 minutes plus pasta cooking time
Serves: 4

Nutritional Information:
Servings 4; Serving Size 1 cup (243g); Calories 430; Calories from fat 200; Total fat 22g; Cholesterol 195mg; Sodium 920mg; Carbohydrate 29g; Dietary Fiber 2g.

Chicken Soup Base and Seasoning 8 oz. jar
Basil French .2 oz. 1/4 cup jar
Penzeys Freshly Ground Pepper 1.1oz 1/4 cup jar
Shallots .4 oz. 1/2 cup jar
Garlic Powder Granulated 1.3 oz. 1/4 cup jar

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