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CB's Pasta with Bondat Foods AP Spice Mix


I have to share this delicious recipe I came up with. You can share as well (Can you tell that I LOVE to cook?):


1 tbs Bondat Spice (or 1 to 2 tbs just enough to cover the shrimp)

1/2 pound - lib of peeled extra large or jumbo shrimp (about 18-20) Large garlic clove (separate half, well minced) or 2 small cloves

Half a bunch of parsley (minced)

2 tbs of capers (best with pepper from the Spanish olive bottle) 2 tbs of Spanish olive juice

Thin spaghetti or vermicelli - half a box

2 tbs of either heavy cream or sour cream 2 tbs extra virgin olive oil for shrimp

3 tbs extra virgin olive oil for pasta

Grated parmesan cheese

Salt and pepper for pasta

  1. In a bowl mix shrimp and Bondat spice, cover and set aside in refrigerator for about 10min.
  2. In a pot fill 3 cups of water or enough to cover the pasta. Bring to a boil, add pasta. In order for it not to stick together, add the ltbs of olive oil. Add a little bit of salt. Fork it so they separate. Cook al dente. Strain and put it back in the pot. Mix in 2tbs of extra virgin olive oil, half of garlic clove well minced, grated cheese, sour cream or heavy cream, Spanish olive juice, salt and pepper to taste.
  3. In a frying pan, mix 2tbs of extra virgin olive oil, half garlic clove (well minced), capers, and minced parsley at a very low temperature; stir just enough for the ingredients to become very familiar with each other - about 5 min.
  4. Turn up the heat and pour over refrigerated shrimp and stir fry. Do not overcook shrimp.
  5. Serve shrimp over pasta and enjoy!!! Serves about 3 people.
  6. You're going to have to sell me a bottle! You can do so much w/your spice! I love it. Call me!




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