The well known chef, cook book author, and television host showed Lindsay and Patrick how to cook an easy spaghetti dish and showed Patrick how to twirl spaghetti. Lidia Bastianich also shares why she chose to open her restaurant "Lidia's" in Kansas City!
Lidia’s Spaghetti with Shrimp and Basil Sauce
Spaghetti con Salsa di Gamberi e Basilico
Yield: makes 6 servings
1 teaspoon kosher salt, plus more for the pot
¼ cup extra-virgin olive oil, plus more for drizzling
1 pound large shrimp, peeled, deveined, tails removed, shrimp halved crosswise
1 pound spaghetti
4 garlic cloves, crushed and peeled
1 large shallot, finely chopped
1 hot pickled cherry pepper, chopped (remove seeds for less heat)
1 cup dry white wine
½ cup loosely packed fresh basil leaves
¼ cup loosely packed fresh Italian parsley leaves
2 tablespoons loosely packed fresh mint leaves
Freshly ground black pepper
Bring a large pot of salted water to a boil for the pasta. To a large skillet over medium-high heat, add 2 tablespoons of the olive oil. When the oil is hot, add the shrimp, season with ½ teaspoon salt, and toss until the shrimp curl and turn white, about 3 minutes. Remove to a plate.
Once the shrimp are out of the pan, add the spaghetti to boiling water. Add the remaining 2 tablespoons olive oil to the skillet, along with the garlic, shallot, cherry pepper, and remaining salt. Cook until the shallot is almost tender, about 4 minutes. Add the white wine, and boil until reduced by half, about 3 minutes. Coarsely chop the herbs and set aside. Add 1 cup pasta water, and simmer to reduce by half, just while the spaghetti finishes cooking. Remove garlic.
When the spaghetti is al dente, remove with tongs and transfer directly to the sauce. Add the shrimp and any juices collected from the plate, the chopped herbs, a drizzle of olive oil, and black pepper to taste. Toss to coat the pasta in the sauce. Serve immediately.
------
Lindsay Shively can be reached at lindsay.shively@kshb.com.
