Spicy Shrimp and Fettuccini with Basil-Infused Lemon Sauce

We have a ton of frozen basil from our garden last Spring and didn't want it to go to waste. Fresh basil is uncannily delicious, but frozen is great for so many recipes. For this particular recipe, we infused our sauce with the basil flavor, resulting in an outstanding basil flavor and aroma while maintaining a light texture.

Ingredients

2 jalapeno peppers, chopped
1 cup basil leaves, chopped
½ cup olive oil
¼ cup lemon juice
¼ cup white wine
¼ cup white vinegar
1 pound large shrimp or prawns
1 tablespoon red pepper
1 tablespoon hot chili powder
1 teaspoon garlic, minced
4-6 ounces fettuccini noodles, prepared
1 cup Parmesan cheese, shredded
Splash of olive oil

Cooking Directions

In a mixing bowl, combine basil leaves with olive oil, lemon juice, white wine and vinegar. Mix well and refrigerate at least one hour.
Season prawns with red pepper and hot chili powder.
Strain basil-infused sauce into a small dish and reserve. It should be very clear and free of basil bits.
Heat a sauté pan to medium and add splash of olive oil.
Add garlic and jalapenos and cook about 3 minutes, stirring often.
Add seasoned prawns and cook about 5-6 minutes more, or until prawns are cooked through and pink throughout.
Reduce heat to low and add prepared fettuccini noodles and Parmesan cheese. Toss to combine about 30 seconds to allow cheese to slightly melt.
Remove from heat and add the basil sauce. Toss to coat.
Serve into bowls!