Tuesday, August 17, 2010

Slightly Spicy Sauteed Shrimp and Pasta | Recipe

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Today's post is a great recipe for shrimp and pasta with vegetables.  If you do not like spicy food, just omit the cayenne pepper.  I'm not a huge fan myself, so I use just a dash to the whole recipe.

Slightly Spicy Sauteed Shrimp and Pasta

30-45 minutes, serves two to three.

20 jumbo shrimp raw or cooked (peeled and cleaned)
2 Roma tomatoes, diced
1 small package of fresh crimini mushrooms, sliced
1 diced zucchini
1 heaping tsp of minced garlic
21 season spice mix
Cayenne pepper
1 tsp of chopped green onions (optional)
1/2 jar of Alfredo sauce (optional)
1/2 package of whole wheat linguine or fettuccine
Olive oil

If using raw shrimp, saute the shrimp in olive oil over medium heat until fully cooked and leave it on the side.

Start boiling water with a drop or two of olive oil for the pasta.

Awesome Tip of the Day:  A drop or two of oil in the water keeps the pasta from sticking together and becoming a big starchy mess.  Too much oil and you get a big oily mess.

Lightly saute the garlic in olive oil for a few minutes over medium heat.  (Note that a teaspoon of olive oil is good for a medium pan.  Do not fry anything.)  Add the mushrooms, tomatoes and zucchini.  Mix.  Add the green onions, 21 season spice mix, and just one shake of cayenne pepper.  Mix well and.

Once the pasta water starts to boil, add the pasta.

By now, the vegetables should be softening.  Add the shrimp to the mix.  If they were previously cooked, it may be beneficial to cover the mix for a few minutes so that they can properly heat up.  Otherwise, let it saute together for a minute and then add the Alfredo sauce (optional) on a slightly lower heat.  Mix well.

Remove pasta from heat slightly al dente and drain.  Serve shrimp hot over fresh pasta.

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