Saturday, June 30, 2007

Garlic Basil Shrimp with Rotini Pasta and Mushrooms

Wow! Another excellent recipe from the Chris Falco Kitchens. And, can you believe it, a recipe that DOES NOT USE RED MONKEY SPICE! I am as shocked and flabbergasted as the rest of you!

Note however, that while this recipes does not use the aforementioned spice, it does use just a spoonful of Sambal Oelek for zest, but, it is not at all hot to the palate. My daughter and I made it this evening and it was delicious!

Be advised that I will soon post a grilled shrimp recipe that I enjoyed last evening, but, I need to tweak the honey cream dill sauce first. That recipe DOES use Red Monkey Spice!

Chris Falco's Garlic Basil Shrimp with Rotini Pasta and Mushrooms

Serves Four
Preparation time: 20 minutes

1/4 cup extra virgin olive oil
8 cloves garlic, sliced or flattened
1/2 cup of fresh basil leaves
1 tablespoon Sambal Oelek
3 tablespoons tomato paste
8 ounces fresh sliced mushrooms
1 pound Jumbo Shrimp, tails removed
8 ounces of Dreamfiled Rotini Pasta

Place pot of water to boil for pasta. Spray one frying pan with Pam Olive Oil no-stick spray and place over medium heat. Add the mushrooms, stirring every couple of minutes until mushrooms are lightly browned. Remove from heat and leave covered. As soon as water is boiling add pasta and cook for 11 minutes, stirring every few minutes.

While pasta and mushrooms are cooking add to another frying pan the olive oil, basil (which should be torn or chopped into small pieces), and garlic. Cook over medium high heat until garlic begins to lightly brown and add shrimp, stirring frequently until they are just lightly browned.

Add Sambal Oelek and reduce heat to low and cover for about 5 minutes. Pour in mushrooms from first frying pan. Add tomato paste and stir well, if there is not enough moisture in the pan to form a thick sauce add a few tablespoons of water.

Drain pasta, mix in with shrimp and mushrooms, and serve with your favorite Parmesan or Romano cheese grated on top.


David Louis Harter said...


That sounds delicious!

We shall soon toss a large London broil on the grill--well-rubbed with Red Monkey, of course!

- David

Riley said...

Wow, I could eat like a ton of that... Mmmmm

Chris said...

David - Today it was simple fare at the X's house, I broguht over meat, dogs, stuff for salad and niblets corn. The kids, the X, and her two business associates ate well enough, but, it was no where as good as last nights creation!

Liz, if work ever brings you our way, I repeat my offer of cooking dinner for you; your choice of any of the recipes I have posted

David, of course the above invite holds true for you and Kaura as well should you ever be slumming in the medwest!

David Louis Harter said...


If ever I find myself in your "neighborhood," I shall redeem that offer!

- David

Chris said...

it would be a meal fit for the very least fit for the likes of us!

I am thinking of making a varitation on this recipe this evening, adding some chopped onions to the mix, and, another quarter cup of basil.

Admiral said...

Now this sounds great I will be forwarding this to my wife to read. She enjoys new recipes.

Found your blog from David's blog.

Happy Fourth of July.

my blog -

Chris said...

Admiral, Hello!

I have seen you on David's blog, and visted yours as well.

I loved your post entitled "22 Things You Didn’t Know You Could Get for Free"

If you enjoy the Red Monkey Spice, click on recipe as a keyword on my blog, most of my recent recipes use Red Monkey.

Take care, and thanks for visiting.

David Louis Harter said...

Respect the Red Monkey!

Chris said...


Not only do I respect the Red Monkey, I love the Red Monkey!

So much so I have posted another eecipe today, July 6th, featuring TWO of his spice rubs!