Prep 10 mins
Cook 1 hr
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
- 1 lb shrimp (16-20 count peeled and deveined)
- 2 tablespoons extra virgin olive oil
- 1 cup sweet onion (diced very fine)
- 3 tablespoons garlic (crushed)
- 1 (14 1/2 ounce) can tomatoes with garlic (Hunts makes the Fire Roasted series)
- 2 teaspoons hot chili peppers, flavored oil with toasted sesame oil to your heat preference (use less (or more)
- 1 teaspoon oregano
- 1 teaspoon basil
- 1⁄2 teaspoon thyme
- 1 teaspoon red pepper flakes (this is where you adjust to your taste)
- 2 whole dried hot red chili peppers (again add to your level of heat)
- 3 cups uncooked pasta
- 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 parsley 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.
This made for a very quick and easy lunch. I used chili oil as I was not sure about what was called for with the 2 tsp of flavored oil in the ingredient list. I used the full amount of red pepper flakes and dried whole peppers. I actually could have used more as it didn't seem as spicy once I added the pasta and shrimp. I used the fire roasted tomatoes and topped with fresh parm. I used bowtie noodles. The taste of the shrimp overpowered my sauce, but that was ok since I like shrimp alot. However, the taste of the sauce (which I tried prior to adding the rest of the ingredients) didn't shine through as I had hoped and I had thought it was quite good. All in all this was a nice meal. Thanks!
We loved this, my husband declared it one of the better meals of late! we are huge shrimp and pasta lovers, and this just brought everything together nicely! I wanted to try the charred onions, but in the end, forgot, another time I will definitely try this, I know that we will love them! We liked the heat and the robustness of this sauce. My photo does not do justice to an excellent dish, served on spaghetti, I will aim for a better one next time I make this! Thank you, Ravenseyes, made for Veg swap#12