- Preparation Time: 20 minutes
- Cook time: 1 hour
- Yield: 4 servings
- 1 lb Shrimp, peeled and deveined
- 2 Tbsp Olive Oil
- 1/2 Onion, chopped
- 1/2 tsp Thyme
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Black Pepper
- 1/2 tsp Basil
- 1/2 tsp Tabasco Sauce
- 1 Tbsp Garlic, chopped
- 1 Tbsp Worcestershire Sauce
- 1/2 cups Tomato, peeled and diced
- 2 Tbsp Sugar
- 1/2 cup Green Onions, chopped
- 3 cups Chicken Broth
- 1 lb Vermicelli or Linguini
- 1/2 cup Parmesan Cheese, grated
In a large pot, start cooking your pasta. Boil until tender.
Meanwhile, in a non-stick fry pan, saute the onion in the olive oil for approximately 4 minutes. Add the garlic and stir. Add thyme, cayenne and black peppers, and basil and cook at low heat for 5 more minutes. Add everything else except for the pasta, shrimp, and cheese, and cook over low heat for about one-half hour or until the liquid is reduced.
In another fry pan, saute the shrimp in some butter and garlic until three-quarters cooked (pink, but not totally opaque). Add the onion and garlic mixture and cook for an additional two minutes. Set aside four cooked shrimp for garnish. Now add the cooked pasta and toss well with the grated cheese.
Serve hot in large shallow bowls or on stylish plates. Place your extra shrimp on top of each serving and sprinkle a few green onion slices(the green part) on top of that. Serve shrimp pasta with toasted garlic bread.