This is a quick and easy sauce from Pappardelle's Pasta.
If you do not have spicy Thai pasta, you may use this sauce on regular fettucine with good results.
1 lb. Pappardelle’s Spicy Thai Pasta
1 lb. cooked, peeled medium-large SHRIMP
2 cloves GARLIC, minced
1/2 RED ONION, finely chopped
3 tablespoons fresh LIME JUICE (or to taste)
1 teaspoon crushed RED PEPPER FLAKES
1/4 c. OLIVE OIL
16 CHERRY TOMATOES, quartered or halved
Handful of THAI BASIL, coarsely chopped
Zest from one LIME
SALT, to taste
Cook pasta in a pot of rapidly boiling salted water until al dente (about 8-10 minutes).
Drain and rinse with warm water.
While pasta is cooking, combine shrimp, garlic, onion, lime juice, red pepper flakes, olive oil, tomatoes and Thai basil in large bowl. Mix well.
Add salt to taste.
Serve sauce over individual plates of pasta. Garnish with lime zest, if desired.