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This is one of our favorite recipes using fresh herbs: Basil and Parsley. It takes a little time to prepare, but when done, and served with a simple salad of Romaine, fresh from the garden tomatoes, and one of our infused vinegars and olive oil salad dressing, this a mean that become one of your favorites as well. And don't forget to serve a nice, classic Pinot Grigio.
1lb fresh, large shrimp, peeled and deveined
20 leaves fresh Basil, chopped
1/2 cup fresh Italian flat leaf Parsley, chopped
1 tsp Rusty's Italian dip and seasoning
2tbs Extra Virgin Olive Oil
1 tbs minced garlic
Salt to taste
1 package angel hair pasta
2 tbs butter
1/2 cup white wine (you may drink the rest)
1 1/2 cup heavy whipping cream
1 cup grated Parmesan cheese
1 cherry tomatoes, cut in half
2 cups shredded Mozzarella cheese
1. Mix half of the basil and parsley with the olive oil, garlic, Italian seasoning, and salt in a bowl. Add shrimp and toss to evenly coat. Cover the bowl and marinate in the refrigerator for 1 hour.
2. Preheat grill for medium heat and lightly coat the grate with oil. Remove the shrimp from the marinade and cook on the grill until done (pink), about 5 minutes.
3. Cook the angel hair pasta according the directions on the package. Drain
4. Melt the butter in a large skillet over medium heat. Stir in the white wine and bring to a boil. Add the heavy cream and Parmesan cheese. Simmer until reduced, about 10 minutes. Stir in the angel hair pasta, the remaining basil and parsley, tomatoes, and Mozzarella cheese. Top with grill shrimp to serve.

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