Spicy Shrimp Pasta

By nurseliz

Ingredients

• 8 oz.
• dried angel hair pasta
• 3 cups
• fresh broccoli florets
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• 1 6.5-oz. jar
• sun-dried tomato strips with Italian herb packed in oil
• 2 2
• shallots, finely chopped
• 1 lb.
• frozen, peeled, and deveined shrimp with tails, thawed and drained
• 1/4 to 1/2 tsp.
• crushed red pepper
• 1/4 cup
• snipped fresh basil

Details

Cooking time 20mins

Preparation

Step 1

1.
In 4-quart Dutch oven cook pasta with broccoli according to pasta package directions. Drain; return to Dutch oven. Cover to keep warm.
2.
Meanwhile, drain tomatoes, reserving oil. If necessary, add olive oil to equal 1/4 cup. In extra-large skillet heat oil over medium-high heat. Add shallots; cook and stir 1 to 2 minutes or until tender. Add shrimp and crushed red pepper; cook and stir 2 minutes. Add sun-dried tomatoes; cook and stir 2 minutes. Add sun-dried tomatoes; cook and stir 1 minute more or until shrimp are opaque.
3.
Toss shrimp mixture with cooked pasta. Season with salt and pepper. Drizzle additional olive oil. Transfer to serving bowls. Sprinkle snipped fresh basil. Serves 4.

Nutrition information
Per serving: Calories 526, Total Fat 19 g, Saturated Fat 3 g, Monounsaturated Fat 12 g, Polyunsaturated Fat 3 g, Cholesterol 172 mg, Sodium 394 mg, Carbohydrate 55 g, Total Sugar 3 g, Fiber 5 g, Protein 34 g. Daily Values: Vitamin C 141%, Calcium 12%, Iron 28%. Percent Daily Values are based on a 2,000 calorie diet