Recipe: Pasta with Mustard-Seed Shrimp

PASTA WITH MUSTARD-SEED SHRIMP

2 tablespoons olive oil
1 teaspoon mustard seeds, crushed
2 teaspoons thinly sliced garlic
1 tablespoon capers, drained and rinsed
1/4 cup white wine
1 1/2 pounds tomatoes, peeled, seeded and chopped (OR equivalent amount of canned tomatoes)
1 pound small shrimp, peeled
Freshly ground black pepper and kosher salt
1/2 pound angel hair pasta
2 tablespoons freshly grated Parmesan
1/4 cup basil leaves, finely shredded
Sprigs of basil, for garnish

Heat oil in a large saute pan over high heat. When oil is hot, add mustard seeds and cover pan.

When seeds stop popping, lower heat, uncover and add garlic and capers. Cook over medium heat until garlic loses its raw aroma, about 1 minute.

Increase heat and add wine. Cook until liquid is reduced to a sauce.

Add tomatoes and cook, undisturbed, for 3 minutes, or until tomatoes being to soften.

Add shrimp and cook, stirring, until they curl and turn pink, about 2 minutes. Turn off heat. Season to taste with pepper and salt. Cover and keep warm.

Bring a large quantity of water to a boil in a deep pot and add pasta. Cook until al dente. Drain and transfer to a bowl. Add cheese and basil and toss well.

TO SERVE:
Divide pasta evenly among 4 plates. Spoon shrimp and tomatoes on top. Garnish with basil and serve.

Makes 4 servings
Source: Savoring Spices and Herbs: Recipe Secrets of Flavor, Aroma, and Color by Julie Sahni