Mississippi
msapostille.Com

Ingredients

* 4 quarts water
* 2 tablespoons kosher salt
* 1 pound bow tie pasta or whole wheat pasta
* ½ cup extra virgin olive oil
* ¼ cup fresh rosemary stems only
* 2 cloves garlic, minced
* 1 teaspoon red hot crushed red pepper flakes
* 1 pound shrimp (21/25 count), peeled and deveined
* Juice of 1 lemon, cut in half
* 1/2 cup parmesan cheese, finely grated
* Salt and pepper to taste

1. Pour water and salt into a large stock pot, place over high heat and bring to a boil. Add pasta and stir to separate pasta. Cook pasta al dente. Stir occasionally through the cooking process. Drain pasta in a colander and set aside

2. In a blender add oil and rosemary blend on high until rosemary is completely pureed about 3 minutes. Set aside.

3. Using a large sauté pan over medium heat add 2 tablespoons of rosemary oil, Garlic and crush red pepper. Sauté for about 30 seconds till a 1 minute, Add shrimp and sauté for about 3 minutes.

4. Add pasta to your shrimp sauté for about 2 minutes; Combine well. Add remaining rosemary oil, lemon juice, cheese, salt and pepper to taste.

Tags:  rosemary shrimp pasta