Cooler temps precipitated this … plus I had all the ingredients (pretty much), AND love using fresh herbs from my garden while I’m still able to – so the deal was sealed.
Italian spaghetti (loops around – VERY long):
Homemade sauce gently simmering away:
Pan sautéed shrimp in white wine, butter sauce – fresh oregano too:
Handfuls of whole basil leaves thrown in at the very end (along with the shrimp):
Combined with the pasta (this is KEY), NOT simply spooned on top:
Vino – red, any good Italian wine … Bread – crusty, peasant loaf … and YES Cheese (give a rat’s ass ’bout any seafood pasta rules we’ve all heard to the contrary. I’m eating a tomato based pasta, I’m grating cheese, and generously too, lol) – Grana Padano, Parm-Regg, or Romano Lupa. Good Italian eating … it don’t get no better folks!! 😉