1–2 lbs of fresh shrimp (depending on size, serve 3–5 shrimp per person), peeled with tails on
2 t. Creole seasoning
1 T. dried crushed rosemary, or leaves, crushed in a mortar and pestle
1 T. dried oregano
1 t. cayenne pepper
2 t. kosher salt
2 t. ground black pepper
2 cloves garlic, minced
2 T. olive oil
12 ounces Angel Hair Pasta (or substitute other long pasta)
1/2 cup fresh basil, chopped or julienned
4 T. capers, drained
4 T. extra virgin olive oil
4 T. fresh lemon juice
1 t. salt
1/2 t. fresh ground black pepper
Mix Creole seasoning through minced garlic in a bowl.
Toss shrimp with Creole mixture.
Add olive oil to saute pan and heat to medium high heat. Pam saute shrimp about 2 minutes a side until shrimp begin to curl and turn pink. You can also grill the shrimp in a grill pan or skewers. In all cases, do not overcook shrimp! Set aside.
Cook pasta according to package directions and drain.
Place pasta in a large bowl and add fresh basil, capers, extra virgin olive oil, lemon juice, salt and pepper. Toss until combined.
Serve pasta on plates and top with Creole shrimp.
Top with extra capers, fresh basil, or lemon slices.