Shrimp : Capellini with Sweet and Spicy Shrimp

• Capellini or Angel hair pasta, 2 lbs.
  
• Butter, 1lb.
  
• Diced onion, 2 cups
  
• Garlic cloves, minced, 16 each
  
• Medium shrimp, peeled and deveined, 4 lbs.
  
• Chicken broth, 2 cups
  
• Sun-dried cherries, 1/2 lb.
  
• Lemon juice, 2/3 cup
  
• Cherry brandy or brandy, 6 oz.
  
• Original TABASCO® brand Pepper Sauce
  
• Salt, 2 tsp.
  
• Fresh basil, cut into thin strips, 2 cups
  
• Fresh Parmesan or Asiago cheese, grated, 1/2 lb.
  
• Fresh basil sprigs, for garnish
  
• Whole cherries, for garnish
  

In a large pot of boiling water, prepare pasta according to package directions. Drain well.

Meanwhile, melt butter in a large skillet, over medium heat.

Cook onion and garlic 5 minutes or until translucent, stirring occasionally.

Add shrimp and sauté 3 minutes, until shrimp are done. Remove and set aside.

Add chicken broth, sun-dried cherries, lemon juice, brandy, TABASCO^® Sauce and salt. Bring to a boil over high heat.

Reduce heat to low and simmer 2 minutes to blend flavors.

Stir in 1 cup fresh basil, 4 oz. Parmesan cheese and reserved shrimp.

Place pasta on a platter, top with shrimp mixture.

Sprinkle with remaining basil strips and Parmesan. Serve garnished with basil sprigs and whole cherries, if desired.

12 Servings