Recipe by Vino Girl
This is one of my husband's favorites (mine, too!). We like the sweet and spicy combination of shrimp, peas, and hot pepper, but it is also good with broccoli, asparagus, or other vegetables, or by itself. We love this with a big green salad and a glass of Shiraz! I use pre-cooked shrimp for this, but you can also use raw - just add them a minute or two earlier to the peas. This looks more complicated than it is - we often rely on this recipe as a quick and easy weeknight dinner. Actual cooking time is only about 10-15 minutes, the prep time is marinading time.
Top Review by silverandsnoopy
Great recipe with distinct flavors. We didn't have all the original ingredients on hand, but had shrimp. So, I improvised a bit, diced tomatoes and left out the cayenne (picky eaters here). All in all an excellent, but quick recipe.
- 4 ounces angel hair pasta
- 8 ounces shrimp, precooked,peeled,and deveined
- 8 ounces sugar snap peas, fresh or frozen
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 8 ounces tomato sauce
- 4 tablespoons red wine vinegar
- 4 teaspoons dried basil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cayenne pepper
- 1⁄4 cup parmesan cheese, freshly grated
- parsley, to taste
- fresh ground black pepper, to taste
Directions See How It's Made
- In a mixing bowl, combine the garlic, oil, tomato sauce, vinegar, basil, salt, and cayenne pepper.
- Remove 2/3- 3/4 of this mixture and put it in a small saucepan; set aside.
- Add the shrimp to the remaining sauce that's still in the bowl.
- Mix to coat the shrimp.
- Cover and allow to marinate for 30-60 minutes in the refrigerator.
- Cook the pasta as directed.
- Drain and put in a large bowl.
- While the pasta is cooking, simmer the reserved sauce mixture in the saucepan on low heat.
- Since there is only a small amount in the pan, watch this carefully and stir often to ensure it doesn't burn.
- *Forthe following step, if you need to you can add a small bit of water or oil, but as long as your pan has a good coating, it should not be necessary.
- *Heat a large nonstick pan to medium-high heat, and add the peas.
- Stir constantly, and cook until almost tender-crisp, but not quite done.
- This should only take a few minutes.
- Remove the shrimp from the marinade and add to the pan.
- Continue stirring and cook only until the shrimp are heated through.
- Add the sauce and shrimp& pea mixture to the pasta, and toss to coat thoroughly.
- Top with parsley, cheese, and black pepper.