Shrimps in Pernod is equally wonderful on Spaghettini as it is with crusty bread.
We began by tossing shrimps in olive oil and pepper and grilling them in a barbecue wok. It's important to leave the shells on for maximum flavour! (Slit the shells all the way to the tails to make it easier to peel the shrimp.) Set them aside.
We made pernod sauce (onions, ham, butter, pernod) and then cooked the spaghettini in boiling water til al dente and tossed in the warm pernod sauce.
Serve the spaghettini and place shrimps on top. If you have some fresh tarragon (we didn't), place a sprig or two on top.
Add a green vegetable. Here is the spaghettini (also top of page) with green beans.
Shrimps in Pernod on spaghettini is also very good with sugar snap peas. (Grilled shrimps are equally wonderful with basil pesto.)
