Bite with Belkys: Pan-Seared Basil Shrimp with Multigrain Pasta from Escopazzo

The Dish: Pan Seared Basil Shrimp wth Multigrain Pasta.

The Chef: Giancarla Bodoni

The Restaurant: Escopazzo on Washington Avenue on South Beach.

Chef Giancarla is cooking up a special recipe you'll find in the American Heart Association's latest cookbook. Love your heart? Forty-one delicious recipes for women, by women.

Ingredients:

• 8 ounces dried multigrain spaghetti
• 1 tablespoon plus 1 1/2 teaspoons olive oil
• 1 tablespoon plus 1 teaspoon dried oregano, crumbled
• 5 large garlic cloves, minced
• 1 pound raw jumbo shrimp in shells, peeled, or 12 ounces without shells (21 to 25 shrimp)
• 2 14.5-ounce no-salt-added diced tomatoes, undrained
• 3/4 cup chopped fresh basil leaves (about 1 ounce)
• 1/4 cup dry white wine
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1 tablespoon plus 1 teaspoon grated or shredded Parmesan cheese
• 1 medium lemon, quartered

To Plate the Dish:

Prepare the spaghetti using the package directions, omitting the salt and oil.  Drain well in a colander. Transfer to a serving bowl.

Meanwhile, heat a large nonstick skillet over medium-high heat. Pour the oil into the skillet and swirl to coat the bottom. Once the oil is hot, stir in the oregano and garlic.  Cook for 20 to 30 seconds, or until the garlic begins to release its fragrance, stirring constantly. Reduce the heat to medium.

Stir in the shirmp. Cook for 5 minutes, or until the shirmp are opaque in the center, stirring often.  Stir inthe undraind tomatoes, basil, wine, sugar and salt. Simmer for 1 minute.  Spoon over the spaghetti.  Sprinkle with parmesan and garnish with lemon wedges.


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