Recipe of the Week


Prep Time: 30 Minutes
Yields: 4–6 Servings

To celebrate Mother’s day, members of the WAFB 9 News team are sharing some of their favorite “Mom’s recipes” during the month of May. Reporter David Spunt loves this dish from his mom, Jean. Jean comes from a long history of great cooks. Her mother’s family was from Parma in Northern Italy, where Parmigiano-Reggiano cheese is produced. This old and famous cheese is made from cow’s milk and has a golden yellow interior and rich, sharp flavor.

1 pound (21–25 count) shrimp, peeled and deveined
1 pound angel hair pasta, cooked al dente
2 cups thinly sliced basil leaves
¼ cup extra virgin olive oil
6 large cloves garlic, minced
1 can (28-ounce) petite diced tomatoes, drained
salt and black pepper to taste
granulated garlic to taste
red pepper flakes to taste
Parmigiano-Reggiano cheese to taste

In a large skillet, heat olive oil over medium-high heat. Sauté minced garlic about 1 minute, stirring constantly. Add shrimp and cook until pink and curled, stirring gently. Add diced tomatoes and basil and cook 3–5 minutes or until heated through, stirring often. Season to taste with salt, black pepper, granulated garlic and red pepper flakes. Remove from heat. Place cooked pasta in a large serving bowl, top with shrimp sauce and toss to mix well. Garnish with Parmigiano-Reggiano cheese and serve with warm French bread.




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