Noah Dan's Busara 6.000
Jun 15, 2005

This recipe was part of a Father's Day tribute. "Every time people come over to dinner with us, they say my dad should open a restaurant," said Michelle Dan, 8.

The recipe calls for shrimp, but Noah Dan also recommends using blue soft-shell or Dungeness crabs. Because the shellfish is cooked shell-on, for the best flavor, make sure to have a bowl or two on the table for shell disposal.

A key element in this dish is the white wine, so it's important to choose a good-quality one that would be suitable for drinking as well.

Servings: 6
  • 1 pound dried spaghetti
  • 2 to 3 tablespoons extra-virgin olive oil
  • 6 medium to large cloves garlic, peeled and smashed
  • 1 1/2 pounds large shrimp, unpeeled
  • 3 medium (16 ounces) tomatoes, chopped coarsely, seeds and liquid removed
  • 1 habanero chili pepper, with several slits cut into it
  • 2 to 3 cups dry white wine
  • Salt
  • 1/2 cup chopped flat-leaf parsley and cilantro, combined


Cook the pasta according to pasta directions until it is halfway done, about 3 to 4 minutes, then drain and set aside.

In a large skillet on high heat, heat the olive oil. Add the garlic and the shrimp. When the shrimp begins to change color, add the tomatoes and habanero pepper until combined. Start adding the white wine gradually in 1/2-cup increments so that the sauce stays liquid, about 3 minutes.

Add the pasta to the sauce, along with more of the wine. Cook on high heat until the pasta is al dente, about 3 to 4 minutes. Remove from heat, and discard the habanero pepper and cloves of garlic. Add salt to taste.

To serve, transfer the pasta to a big bowl and top with parsley and cilantro.

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Recipe Source

Adapted from Noah Dan of Potomac.

Tested by Yuki Noguchi.

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