• 2 garlic cloves, minced
• Juice and zest of one lemon
• 2 tablespoons olive oil
• 1 pound small shrimp (31-50 count) peeled and cleaned
• 1 (12 ounce) package linguini
• 4 quarts water
• 2 teaspoons salt
• 2 tablespoons olive oil
• 2 tablespoons butter (or margarine)
• 1 large onion sliced lengthwise
• 4 cloves garlic minced (about 2 Tablespoons)
• ¼  cup miso
• ¼ cup sweet chili sauce
• ¼ cup chicken stock or broth
• ½ teaspoon coarse ground pepper
• ½ cup chopped basil
• 2 tablespoons minced basil for garnish
• 4  lemon twists for garnish  

Method

Place garlic, lemon juice, zest and 2 Tbsp olive oil in a zip loc bag.  Add shrimp.  Seal bag and massage marinade into shrimp.  Marinate 30 minutes.  In small skillet over high heat, quick fry the shrimp until just curled and pink and slightly charred on the outside – 5 to 7 minutes.

In large pot, place water and salt.  Over high heat bring to a rolling boil.  Slowly add linguini and return to a boil.  Boil uncovered for 10-12 minutes.  Drain well.

Meanwhile, in a large sauté pan or wok over medium heat, place oil and butter.  Add onion and sauté gently until translucent.  Add garlic, miso, sweet chili sauce and chicken broth.  Bring to a boil slowly, reduce heat and simmer 10 minutes.   Increase heat to medium and add shrimp and basil.  Simmer about 2-3 minutes until shrimp are heated through and remove from heat immediately.

Place about a quarter of the linguini on a pasta plate.  Top with shrimp and sauce. 

Garnish with minced basil and lemon twists.

Preparation time: 45 minutes

Serves 4

Contributor: Lin Weidner

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