This easy to make dish is full of some of the most aromatic sexually stimulating herbs. Basil, garlic, fresh parsley, oregano, and thyme make this dish a fresh and exciting way to dress pasta. The delicate capellini pasta (from the Italian word capelli, meaning hair) is quick to cook and grabs hold of the flavorful herbs. This dish is also very versatile, served here with shrimp; you can enjoy it with chicken or keep it a vegetarian option only.

One bite and you’ll be hooked! The intensity will keep you coming back for more. Your dinner companion will be impressed and ready for post-meal playtime.

Prep time: 15 min
Cook time: 15 min
Equipment: Large pot for pasta, strainer, large bowl, skillet, knife, spatula, fork
Serving Size: 2

½ bunch flat leaf parsley
6-8 leaves of fresh basil
4 -6 sprigs of fresh thyme
2-3 sprigs of fresh oregano
4 cloves garlic
2-3 T olive oil
4 T chopped marinated artichoke hearts
4 T chopped roasted bell pepper
4 T chopped sun dried tomato
2 T pine nuts
1 t sea salt (Real Redmond Sea Salt recommended)
½ lb Shrimp
2 qt water
2 servings capellini pasta (a decent 1-2” thick handful)
1-2 T grated romano or parmesan cheese (optional)

Note: I use jarred artichoke hearts, bell pepper and sun dried tomato for ease and convenience

Clean, dry and devein shrimp and set aside. Chop artichokes, peppers and tomatoes and set aside. In your skillet, heat the olive oil over medium heat. Finely dice or use a press for the cloves of garlic. Put garlic in the hot oil, stirring until it just begins to turn golden. Remove garlic from the oil set aside. Turn off heat.

Start boiling water for pasta with salt added to the water.

Return the skillet to the heat. Place the chopped vegetables into the skillet and heat until warm, add shrimp and cook until they become pink.  Stir in pine nuts. Remove from heat. By this time your pasta water should be ready for the pasta. Cook the pasta al dente (firm but not hard).  While your pasta is cooking, chop the fresh herbs into small but not fine pieces.

Strain the cooked pasta, quick rinse in lukewarm water so that it does not stick. Drain. Put pasta in a large bowl, pour content of the skillet into the bowl, and add the reserved garlic and herbs. Give a quick toss to incorporate the ingredients. Plate and serve.