This recipe was created by my husband, Dave, on July 30, 2007 when we had fresh basil and lots of extra jalepeno peppers and tomatoes growing in our small garden. The creation works in summer when the veggies are fresh, but equally well in the winter months. The heat from the jalepeno pepper isn't intense, but adds enough zip to leave you saying -- ah!
1/2 # baby pasta -- like pennette or mini farfalle - cooked, drained and sprinkled w/ a little olive oil
3 Tbsp. EVOO (extra virgin olive oil)
1 jalepeno pepper, seeded and sliced
1 green pepper, thinly sliced
1/2 of a large sweet onion, chopped
3-4 Md. tomatoes, chopped*
1/4 c. snipped fresh basil
1 lb. Gulf shrimp, peeled & deveined and tails removed
2 garlic cloves, crushed
Small squirt fresh lemon juice
Kosher salt and fresh ground pepper
Freshly-grated parmesan cheese
(other herbs, as desired)
In a wok, stir fry onion, both peppers, and garlic in half the olive oil until tender crisp. Remove from pan and keep warm. Add other half of olive oil and stir fry shrimp with other garlic clove until opaque. Sprinkle w/ lemon juice.
Place veggies and shrimp back in wok, add pasta, tomatoes, salt, pepper and any other herbs. Stir until warm. Sprinkle fresh basil and parmesan cheese on top.
Serve w/ crusty, warm bread and a fresh green salad.
Makes 6 servings.
*Can use diced, drained, canned tomatoes in place of fresh tomatoes.
(c) Dave & Camille Cantwell, July 30, 2007
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