1 lb. brown rice pasta sticks / rice sticks
5 lbs. unfarmed large shrimp (Shell & de-vein)
1 stick butter
4 cloves garlic minced
2 Jalapenos minced
1 teaspoon thyme
½ teaspoon oregano
2 teaspoon basil
2 teaspoons crushed red pepper
1 teaspoon coriander (toasted)
1 teaspoon fennel (toasted)
1 teaspoon star anise (toasted)
1 package yellow cherry tomatoes, halved
1 package cherry tomatoes, halved
2 tablespoons Better-than-Bouillon clam base
1 cup dry white wine
2 cups water / low sodium chicken broth
1 bunch basil washed and chiffonade
1 cup Parmesan grated cheese
Parmesan curls if desired
Bring to boil 5 cups water with 5 teaspoons of salt.
In Dutch oven or deep pan combine butter & olive oil, all herbs, garlic until you just begin to smell garlic, (do not burn garlic!!) add white wine, jalapenos, and better-than-bouillon everything stir together. Add shrimp and sauté till pink, add water or low sodium chicken broth. Bring to a light boil, gently stirring, and turn off.
Add noodles to boiling water and cook quickly, 3 to 5 minutes, strain in colander and put in large serving bowl pour shrimp mixture over noodles, top with tomatoes, grated cheese, basil, and Parmesan curls.
