Spicy Shrimp Peppers With Pasta Recipes

SPICY SHRIMP & PENNE PASTA

Steps:

• Cook pasta according to package directions; drain., In a large skillet, heat 1/2 tablespoon each butter and oil over medium-high heat. Saute 1 pound shrimp with 1/4 teaspoon pepper flakes until shrimp turns pink, 3-5 minutes. Remove from pan; repeat., In same skillet, combine marinara sauce and cream; bring to a boil over medium heat. Stir in spinach until wilted. Add pasta and shrimp; toss and heat through.

SHRIMP, FETA, AND ESPELETTE PEPPER PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain well.
• Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 2 minutes. Add frozen shrimp and Espelette pepper and lower heat to medium-low. Cook until shrimp is no longer frozen, 3 to 5 minutes.
• Add drained spaghetti to the skillet along with feta cheese. Increase heat to medium-high. Toss to coat spaghetti in the mixture until feta has melted and become a sauce. Remove from the heat and toss in parsley, mint, and chives until incorporated. Divide between 2 plates.

SPICY SHRIMP AND PASTA

Steps:

• Cook linguine according to package directions; keep warm.
• Peel and devein shrimp; set aside.
• Melt butter in a large electric skillet set on medium temperature.
• Add onions and garlic to skillet; saute until tender.
• Stir in cajun or creole seasoning; cook, stirring constantly for 1 minute.
• Stir in shrimp and saute until barely pink.
• Add heavy cream; reduce heat to medium low, and simmer for 3 minutes, stirring often.
• Stir in linguine, parmesan cheese, and crushed red pepper, cook mixture, stirring gently, until thoroughly heated.
• Stir in parsley; serve immediately.

SPICY SHRIMP & PEPPERS WITH PASTA

Steps:

• In a large nonstick skillet coated with cooking spray, saute the mushrooms, peppers and shallot in oil until tender. Add garlic and pepper flakes; cook 1 minute longer., Stir in the tomatoes, Italian seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until vegetables are tender., Meanwhile, cook linguine according to package directions. Add shrimp to sauce; cook and stir for 5-7 minutes or until shrimp turn pink., Drain linguine; stir into sauce. Heat through. Sprinkle with parsley.

MUSSELS AND CLAMS WITH SPICY TOMATO BROTH

Steps:

• 1. Heat the oil in a large pot over medium heat. Add the onions, garlic, bay leaves, and crushed red pepper and cook until the garlic is tender and the onions are soft, about 8 minutes. Add the wine and bring to a simmer. Add the tomatoes with juices, crushing the tomatoes through your fingers, and the chiles. Simmer until the tomatoes break down, about 10 minutes.
• 2. Preheat the broiler. Add the broth and simmer,10 minutes. Meanwhile, brush the bread generously with olive oil and toast under the broiler, about 20 seconds per side. Remove and rub vigorously with 1 clove raw garlic.
• 3. Stir in the clams. Cover and cook, about 8 minutes. Add the mussels, give the pot a good stir, cover, and continue cooking until all the mussels and clams open, about 5 minutes more. Season with salt and pepper.
• 4. Divide the mixture among 4 bowls, discarding any unopened shellfish. Garnish with parsley and serve with the toasted bread.

SPICY SHRIMP WITH HOT CHILI PEPPERS

Steps:

• In a bowl, combine all marinade ingredients; stir in the shrimp until evenly coated; marinate for 20-25 minutes.
• Meanwhile, blend together all sauce ingredients.
• Slice the chili peppers in half lengthwise, and scrape out the seeds with the tip of a knife, then cut the peppers into 1/4-inch pieces (I use rubber gloves for this, watch your eyes, these are HOT!).
• In a large wok or large heavy skillet, over high heat, add in half of the marinated shrimp; stir-fry for 2 minutes, or until the shrimp turns pink; remove.
• Heat 1 Tbsp oil in the same wok/frypan, and stir-fry remaining shrimp in the same manner; remove.
• Wipe out the pan with a paper towel.
• Heat the remaining oil in the same pan.
• Add the chili peppers and garlic; stir-fry 10 seconds, or until peppers start to turn brown.
• Add in the green onions and bell pepper; stir-fry 1 minute.
• Add in the sauce mixture; cook, stirring until sauce boils and thickens.
• Stir in the shrimp and sesame oil.
• Serve immediately.