Tuesday, March 24, 2009

Spicy Pasta with Shrimp and Grape Tomatoes

Geoff and I made up this pasta as we went last night. We wanted to try and take pictures before it was too dark so we kind of rushed this meal. It was pretty tasty and really easy.

(serves 2)

200g pasta of your choice (we chose springs)
3/4 of a carton of grape tomatoes, cut in half lengthwise
5 cloves chopped garlic
1 jalapeno pepper
1 other hot pepper that was green and small
12 shrimp (6 each!)
1/2 tsp red pepper flakes
3 tbs olive oil
2tbs butter
grated Parmesan cheese to your liking
salt and pepper to taste

  1. Defrost and peel shrimp
  2. Boil pasta until al dente
  3. While pasta cooks, melt butter in pan, add garlic for 20 seconds with red pepper flakes.
  4. Add peppers to pan, then add shrimp
  5. Cook shrimp until they curl up and turn pink (1-2 minutes per side)
  6. Toss pasta with olive oil then dump in everything from the frying pan
  7. Add Parmesan cheese, salt and pepper to taste
You could toss in some spinach to this recipe for extra fiber, but we used pasta that already had lots of fiber and protein added to it (Catelli has made white pasta healthy, finally!)

1 comment:

  1. This sounds really good! I love just about anything with shrimp, and the flavorings here are different than how I would usually eat a shrimp+pasta dish.