INGREDIENTS
1/2 lb
36/40 gulf shrimp
15 cloves
1 head garlic
12
Basil, leaves
6
Cherry tomato
1 tbsp
Chile flakes
1 tsp
Lemon, zest
12
Parsley, leaves
2 tbsp
Parsley
1
Shallot, medium
2
Eggs
3/4 cup
Italian-style tomato puree
1/4 cup
Shrimp or vegetable stock
2 tbsp
Tomato paste
1 tbsp
Lemon juice
1
Sauce
1
Spaghetti, Homemade
1 1/2 cups
00 flour
4 tsp
Kosher salt
1
Kosher salt
2 tbsp
Chile-garlic oil
1
Chile-garlic oil
1/2 cup
Olive oil
1/4 cup
Vegetable oil