Pasta Recipe - SHRIMP and BASIL SOUP

Ingredients

• 3 tbsp (45ml) olive oil

• 1 1/2 tbsp (20ml) butter

• 2 cloves garlic

• 1 small red onion, thinly sliced

• 2 stalks celery, cut in 3/4 - 1 1/4 inch (2-3cm) strips

• 3 small carrots, thinly sliced

• 1 tbsp (15ml) finely chopped fresh parsley

• 2 tbsp (30ml) finely chopped fresh basil

• salt and freshly ground black pepper

• pinch cayenne pepper

• 1 lb (450g) medium uncooked shrimp, peeled and deveined

• 1/2 cup (125ml) medium dry sherry

• 4 cups (1L) chicken stock

• 2 1/2 oz (70g) small conchiglie

• 1/4 cup (60ml) cream

• fresh basil to garnish

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Method:

1. In a large saucepan heat oil and butter. Add garlic cloves and onion and saute' gently for 2 to 3 minutes.

2. Add celery and carrots and fry until vegetables are golden; do not brown. Toss in parsley and basil and season to taste. Stir briefly, add shrimp, toss, then remove garlic cloves.

3. Pour in sherry, increase heat and cook for 2 to 3 minutes. Add chicken stock, bring to the boil then simmer for 5 minutes.

4. Add conchiglie and simmer until pasta is al dente.

5. Stir in cream, adjust seasonings to taste and serve garnished with basil leaves.