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.

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16 users rated this recipe an average rating of 4.0
Makes:
4 servings
Cook:
5 mins to 7 mins
Start to Finish:
20 mins
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Spicy Shrimp Pasta

Ingredients
8
ounces dried angel hair pasta
3
cups fresh broccoli florets
1
6 1/2 ounce jar sun-dried tomato strips with Italian herb packed in oil
2
shallots, finely chopped
1
pound frozen, peeled, and deveined shrimp with tails, thawed and drained
1/4
teaspoon 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 reserved oil from 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.

Nutrition Facts

(Spicy Shrimp Pasta)
    Per serving:
  • 526 kcal cal.,
  • 19 g fat
  • (3 g sat. fat,
  • 3 g polyunsaturated fat,
  • 12 g monounsatured fat),
  • 172 mg chol.,
  • 394 mg sodium,
  • 55 g carb.,
  • 5 g fiber,
  • 3 g sugar,
  • 34 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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