|1||each||sweet cherry pepper||seeded, chopped*|
|1||x||salt and black pepper||*|
|1/2||cup||water||boiling, from spaghetti pot|
While bringing a large pot of salted water to a boil, peel, devein and halve the shrimp crosswise.
Add spaghetti to the boiling water; stir occasionally.
Meanwhile, in a large pan, heat 4 tablespoons of the olive oil, stir in the garlic and shallots, and sauté until the shallots are translucent.
Add the cherry pepper and shrimp, taking care not to crowd the shrimp lest they steam in their own juices. Saute for two minutes, add the wine, salt and pepper to taste, and boil 1 minute.
Remove shrimp with a slotted spoon; set aside.
Add the remaining 2 tbs. of olive oil, basil, parsley mint and boiling water.
Bring to a vigorous boil for 5 minutes, reduce the heat, and return the shrimp to the pan for a few seconds.
Pour 3/4 of the sauce into a second pan; drain and stir the spaghetti into the second pan and toss over medium heat, mixing the sauce and pasta well.
Serve immediately, spooning on remaining sauce.
First published: 1996-01-27 last updated: 2013-10-02
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