Sunday, June 28, 2009

Spicy Shrimp & Bell Pepper Pasta

This pasta is delicious and very easy to make on a weeknight. You can control the level of heat by adjusted the amount of cayenne pepper you add.

Spicy Shrimp & Bell Pepper Pasta (Joelen's Culinary Adventures)

1 cup syrah wine
1 1/2 lbs frozen raw shrimp, de-shelled with tails on
2-3 cloves minced garlic
dried rosemary, oregano, thyme to taste
1 teaspoon cayenne pepper (I used 1.5 teaspoons to give it more of a kick)
2 cups homemade or prepared tomato sauce
1/4 cup minced fresh basil leaves
1/4 cup heavy cream
1/2 cup chopped bell peppers (red, yellow, orange, green)
1-2 tablespoons butter
1/2 box dried bow tie pasta, cooked

In a saute pan, pour in wine and allow it to reduce by half over medium heat.
Once reduced, add your tomato sauce and garlic and stir to combine.
Season with dried rosemary, oregano, thyme to taste.
Add 1 teaspoon cayenne pepper and stir.
Add the shrimp and bell peppers and cook until shrimp turns pink and absorbs the wine sauce.
Add the cream and butter; stir.
Add the pasta, toss to combine and serve with freshly grated parmesan.


Jessica Segarra said...

Oh wow that looks awesome! My husband LOVES shrimp and its so hard for me to find a recipe with shrimp that I actually think looks good! Thanks for sharing! :-)

Tanya said...

Jessica - Thanks! Let me know how it turns out for you. I hope your husband and you enjoy it.