Pasta with Shrimp, Thai Chile & Basil.

Things are getting pretty serious in the Lewis-Baker household.

While I’m taking a brief respite from running (read: eating super cheesy late-night nachos in Binghamton), His Lordship is ramping up his triathlon season.

Ergo, there’s a bit of a carb sitch in the ol’ kitchen.

Happy bikini season!


Pasta with Shrimp, Thai Chile & Basil
Serves 2

1/2 lb. bucatini pasta
extra-virgin olive oil
1 Thai chile pepper, minced
2 lg. garlic cloves, minced
1 med. shallot, minced
black pepper, freshly ground
1/2 lb. medium shrimp, peeled and deveined
1 handful basil leaves, cut en chiffonade

1. Bring large pot of salted water to a rolling boil; add pasta; cook until al dente.
2. Meanwhile, add 2-3 Tbsps. olive oil to large saucepan over medium heat; add Thai chile, garlic, and shallot; season; sauté 5 minutes until soft and slightly golden in color; add shrimp; season; sauté until cooked through, about 2 to 3 minutes; using slotted spoon, transfer al dente pasta to saucepan; toss, adding herbs and more olive oil if needed; serve immediately.



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