Shrimp Pasta


– 1 pound vermicelli or linguini pasta
– 2 tablespoons olive oil
– 1/2 onion, chopped
– 1 tablespoon chopped fresh garlic
– 1/2 teaspoon thyme
– 1/2 teaspoon cayenne
– 1/2 teaspoon black pepper
– 1/2 teaspoon dried basil
– 1/2 teaspoon hot sauce
– 1 tablespoon Worcestershire sauce
– 1/2 cup peeled and diced tomato
– 2 tablespoons sugar
– 3 cups chicken broth
– 1 tablespoon butter
– 1 pound shrimp, peeled and deveined
– 1/2 cup grated parmesan cheese
– 1/2 cup chopped green onions


– Cook pasta according to packaging; drain and set aside.
– Meanwhile, in a large saucepan, heat oil over medium heat. Add onion and cook 4 minutes, until softened. Add garlic, thyme, cayenne, pepper and basil; cook on low for 5 minutes, stirring occasionally.
– Add hot sauce, Worcestershire sauce, tomato, sugar and broth. Bring to a boil, reduce to a simmer and cook 30 minutes, until liquid is reduced by half.
– In a separate small skillet, heat butter over medium heat. Add shrimp and cook 2 minutes, until light pink. Add to pasta sauce and cook 5 minutes, stirring to combine thoroughly. Add the cooked pasta and toss well with the grated cheese. Serve topped with fresh grated cheese and green onions.

Blue Boar
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