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1
Shell, devein and split the shrimp lengthwise nearly in half, then refrigerate.
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2
In a small bowl, combine the garlic, shallots, ginger and oil.
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3
In separate containers, set aside the pasta and cilantro, In a small bowl, combine all the ingredients for the sauce, then refrigerate.
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4
Advance prep.
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5
can be done up to 8 hours before you begin.
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6
Final cooking steps: Chop the cilantro.
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7
Bring 4 quarts of water to a rapid boil.
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8
Lightly salt the water; then cook the pasta according to instructions.
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9
When the pasta loses its rax texture but is still firm, remove from heat and drain.
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10
Meanwhile, place a 12 or 14 inch saute pan over high heat.
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11
When hot, add the garlic-oil mixture.
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12
Saute until the garlic begins to sizzle but has not browned.
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13
Stir the sauce, then pour into the saute pan.
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14
Bring the sauce to a rapid boil and cook until it begins to thicken, about 3 minutes.
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15
Stir in the shrimp.
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16
Stir and toss the shrimp until they turn pink and have just lost their raw interior, about 2 minutes.
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17
Immediately add the pasta.
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18
Stir and toss until evenly combined and well heated.
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19
Taste and adjust the seasonings, especially for salt.
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20
Transfer the pasta to a heated platter .
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21
Sprinkle on the cilantro and serve at once.
