Spaghetti With Shrimp, Togarashi, and Thai Basil Oil

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READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup packed fresh Thai basil (or fresh sweet basil leaves)
  • 14
    cup plus 3 tb olive oil, divided
  • 2
    tablespoons minced shallots
  • 2
    tablespoons minced lemongrass
  • 1
    garlic clove, minced
  • 3
    (8 ounce) bottles clam juice
  • 12
    cup shaoxing wine
  • 2
    cups whipping cream
  • 24
    uncooked large shrimp, peeled, deveined
  • 1
    tablespoon shichimi togarashi
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DIRECTIONS

  • 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.
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