|Fusili Pasta with Spicy Tomato Sauce and Seared Giant Shrimp|
8 giant black tiger shrimp, raw, peeled
5 tbsp. olive oil
1 medium shallot
1 clove garlic
1 cup chopped, canned Italian tomatoes
1-2 tsp. hot pepper flakes (optional)
Salt and Pepper to taste
1 tbsp. chopped cilantro plus a few sprigs for decoration
Slivered Parmesan cheese
2 cups fusili pasta
4 1/2 cups water for boiling
Place the peeled, raw shrimp in a bowl and add 2 tbsp. olive oil and a little salt. Set aside.
In a medium to saucepan, bring the 4 1/2 cups water to a boil. Add the pasta, stir and boil on medium heat until "al dente" - cooked but firm. Drain out the water and return the pasta to the saucepan. Drizzle with 2 tbsp. olive oil, cover and set aside.
Meanwhile, add the shallot and garlic to a small saucepan with 1 tbsp. olive oil, saute until transparent, add the tomatoes, cilantro, pepper flakes and salt and pepper to taste. Simmer for 2-3 minutes, then add this mixture to the pasta, combining well.
Heat a grilling pan until very hot. Add 4 shrimp and quickly sear on all sides. About a minute each side - don't over cook them! Set on a plate, and repeat with the rest of the shrimp.
Serve pasta and tomato sauce in a shallow bowl, topped with shrimp, some sprigs of cilantro and slivered parmesan cheese. Sprinkle with a bit of freshly ground black pepper.