Instructions

1. Render saute pan hot with oil
2. Chop shallot and garlic fine, add to pan and saute
3. Add shrimp, with a splash more oil
4. Add a tablespoon of toasted almonds, continuing to cook shrimp
5. Add capers and white wine to deglaze
6. Combine chicken stock with corn starch and add to pan to thicken. Season with seasona ll
7. Add remainder of toasted almonds, reserve a tablespoon for garnish
8. Add in another ¼ Cup of chicken stock
9. Ready pot hot with boiling water, add in pasta
10. Add tomatoes and butter to shrimp, with fresh basil
11. Add in Tabasco sauce and Lea and Perrin’s to shrimp
12. Add in strawberries to shrimp

To Serve:

1. Place pasta in center of large serving plate
2. Spoon sauce and shrimp over top of pasta
3. Garnish with remaining toasted almonds, and sprinkle
4. Serve.