Yummy Spicy Shrimp With Angel Hair Pasta
- Reviews 1
Ready In: 1 hr
Serves: 2
Ingredients
- 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
- 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.
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