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Hot-Hot Spaghetti with Shrimp

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  • 1/2 (16 oz) package spaghetti
  • 2 tsp olive oil
  • 2 lrg garlic cloves, minced
  • 2 lrg shallot, finely chopped
  • 1 tsp crushed red pepper flakes
  • 1 lb raw 36-40 count peeled and deveined shrimp, thawed
  • 1 pkg (1 pint) grape tomatoes, cut in half
  • 3 pickled sweet cherry peppers, sliced or 1/4 cup drain banana pepper rings
  • 1/4 cup dry white wine
  • 1 Tbl unsalted butter
  • 1/4 tsp salt
  • 2 Tbl coarsely chopped fresh parsley leaves


Servings 4
Cooking time 30mins


Step 1

Heat large covered saucepot of salted water to boiling over high heat
Add spaghetti an cook, drain and return to saucepot

Meanwhile, in nonstick 12-inch, skillet, heat oil over medium heat
Add garlic, shallot and crushed red pepper and cook 2 minutes, stirring occasionally
Pat shrimp dry with paper towels
Add shrimp and tomatoes and cook 3-4 minutes or until shrimp turn almost opaque throughout, stirring occasionally
Stir in peppers, wine, butter and salt and cook 1 minute or until heated through, stirring occasionally

Add shrimp mixture and parsley to spaghetti
With tongs, toss spaghetti until well coated with sauce

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