Spicy Shrimp Pasta
Shellfish is always a popular combination in a pasta recipe which includes sun-dried tomatoes, olive oil, and garlic. Add broccoli florets to round out this quick-and-easy meal.
Servings: Serves 4.
Total: 20 mins
Rated:
Ingredients
8 oz. dried angel hair pasta
3 cups fresh broccoli florets
1 6.5-oz. jar sun-dried tomato strips with Italian herb packed in oil
2 shallots, finely chopped
1 lb. frozen, peeled, and deveined shrimp with tails, thawed and drained
1/4 to 1/2 tsp. crushed red pepper
1/4 cup snipped fresh basil
Directions
1. In 4-quart Dutch oven cook pasta with broccoli according to pasta package directions. Drain; return to Dutch oven. Cover to keep warm.
2. Meanwhile, drain tomatoes, reserving oil. If necessary, add olive oil to equal 1/4 cup. In extra-large skillet heat oil over medium-high heat. Add shallots; cook and stir 1 to 2 minutes or until tender. Add shrimp and crushed red pepper; cook and stir 2 minutes. Add sun-dried tomatoes; cook and stir 2 minutes. Add sun-dried tomatoes; cook and stir 1 minute more or until shrimp are opaque.
3. Toss shrimp mixture with cooked pasta. Season with salt and pepper. Drizzle additional olive oil. Transfer to serving bowls. Sprinkle snipped fresh basil. Serves 4.
Used with permission. ©Copyright 2012 , Meredith Corporation. www.bhg.com. All Rights Reserved.
