Recipe

Shrimp And Pasta Picante Recipe

Add Step-by-Step Photos	Ravenseyes / All my dishes 1 year, 8 months ago This is a quick and easy dish to make - if you like a little heat then this recipe is prefect you want a little more heat - please add to your desired spice level Prep:10m Cook:60m Servings:4	Ravenseyes
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Ingredients

1 lb Shrimp (16-20 count peeled and devined)

2 tbsps extra virgin olive oil

1 cup onion (sweet diced very fine)

3 Tbsps garlic (crushed)

14. 5 oz Fire Roasted Tomatoes with garlic (Hunts makes the Fire Roasted series)

2 Tsps. Hot Chili flavored oil with toasted Sesame Oil (use less or more to your heat preference)

1 tsp Oregano

1 tsp Basil

½ tsp thyme

Pinch of red pepper flakes

2 whole dried hot red pepper

2-3 cups uncooked Pasta

Directions

In a large skillet heat your EVOO and add onions and garlic sauté till onions are clear. Add the fire roasted tomatoes, and spices. Let this simmer for 20 minutes (the whole red peppers again can be increased or decreased depending on your desire for heat

While your sauce is simmering make your pasta – I simply used a bunch of open pasta’s not enough left over for a full meal but there – so used your imagination and see what you come up with. Cook till el dente

While the pasta is cooking add your whole shrimp to the tomato sauce and allow to cook till shrimp are nice and pink. Try not to over cook as the shrimp gets tough with over cooking.

Just before serving add pasta to the shrimp and tomato sauce – for garnish use a little fresh chopped parsely and serve with fresh grated parmesan cheese.

I had some leftover peas and charred onions in the fridge and threw them in at the last minute – you can if you like pretty much add any kind of vegetable or just leave it out all together.

Charred Onions – in a heavy cast iron skillet add 2 cups onions sliced in large slices, the skillet should be screaming hot – once onions are added lower heat to medium high , flip the onions at the 3 minute mark and then repeat – you should come up with a nice charred looking onion not burnt – charred – we love to throw these into a can of peas ….this is what was added to the recipe at the very end

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Comments

danadooley 1 year, 8 months ago said:
Hmmm, I'll trade a plate of Vito's supper for a plate of that *blink blink* Deal? LOL Your pasta recipe is making me really hungry. Looks great! Thanks for sharing.

bluewaterandsand 1 year, 8 months ago said:
Sounds delicious!

jimrug1 1 year, 8 months ago said:
I like this kind of recipe. It can be easily adapted to anything you have on hand. I also love the charred onions. Middle Eastern cooks use charred onions to garnish or flavor many of their dishes.. Good Job... Thanks.... jim

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