b'Pasta with Shrimp,SErvES 4 to 6Basil, Parsley & Wine 1 teaspoon salt, plus more to taste teaspoon pepper, plus more to tastebring a pot of water to a boil for the pasta. teaspoon onion powderMix the salt, pepper, onion powder, garlic powder, paprika and optional teaspoon garlic powdersugar together. sprinkle the spice mixture over both sides of the shrimp teaspoon paprikaand set aside. in a large saut pan, cook the olive oil over high heat until teaspoon c&h or domino it starts to sizzle, about 1 to 2 minutes. add the shrimp and cook forsugar (optional) 2 minutes.2 pounds shrimp, shelled and Using a slotted spoon, lift the shrimp out of the pan and place on a traydeveinedlined with paper towels to absorb the excess oil. When the shrimp are6 tablespoons davinci Extra cool enough to handle, cut them into -inch pieces and set aside. virgin olive oil reduce the heat to medium and add the onion and garlic to the pan,1 onion, finely choppedstirring well. cook for 2 to 3 minutes, until the onion starts to soften.6 garlic cloves, thinly slicedadd the wine, increase the heat to high, and bring to a boil. cook,1 cup white winestirring, for 3 minutes.2 tablespoons chopped basil, mixed with 2 tablespoons add half of the basil-and-parsley mixture and the chicken stock,chopped parsley, dividedand continue cooking over high heat. stir well and bring to a boil.1 cup chicken stock cook for 1 minute, continuing to stir well, then cover the pan and(See chefs tips.)reduce the heat to a simmer, cooking for 10 more minutes.1 pound davinci pasta:While the sauce is simmering, add the pasta to the boiling water andradiatori, penne rigate or cook according to the directions on the package. While the pasta isspaghetticooking, add the shrimp to the sauce. stir well, cover again, and2 tablespoons unsalted butter,continue to simmer for 3 to 4 minutes.softeneddrain the pasta and return it to the pot. pour the sauce over the pasta and cook it over medium heat, stirring, for 2 to 3 minutes. add the remaining basil-and-parsley mixtureand the softened butter. Toss well, and serve. season with salt and pepper to taste.chEFS tipSTo make this dish with less salt, use low-sodium chicken stock.While many other italians do not like parmesan cheese on their seafood pasta, i love it, so i add plenty of grated parmesan to this pasta.31'