Spaghetti With Shrimp, Togarashi, And Thai Basil Oil - cooking recipe

Ingredients

1/2 cup packed fresh Thai basil (or fresh sweet basil leaves)
1/4 cup plus 3 tb olive oil, divided
2 tablespoons minced shallots
2 tablespoons minced lemongrass
1 garlic clove, minced
3 (8 ounce) bottles clam juice
1/2 cup shaoxing wine
2 cups whipping cream
1 lb spaghetti
24 uncooked large shrimp, peeled, deveined
1 tablespoon shichimi togarashi

Preparation

Blanch basil in small saucepan of boiling water 5 seconds; drain. Squeeze water from basil; place in blender. Add 1/4 cup oil and pinch of salt and blend until smooth. Strain basil oil into small pitcher. (Do ahead: Basil oil can be made 1 week ahead. Cover; chill).
Heat 1 Tb oil in heavy saucepan over medium-high heat. Add shallot, lemongrass, and garlic; saute until soft, about 2 minutes. Add clam juice and Shaoxing. Bring to boil; reduce heat and simmer until reduced to 1 1/2 cups, about 20 minutes. Add cream; simmer sauce until reduced to 1 3/4 cups, about 20 minutes.
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
Meanwhile, sprinkle shrimp with shichimi togarashi and salt. Heat 2 Tb oil in large skillet over medium-high heat. Add shrimp; cook until opaque in center, turning once, about 5 minutes.
Drain pasta; transfer to large bowl. Reheat sauce. Toss pasta with sauce. Place shrimp atop pasta; drizzle with basil oil.