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chicken pot pie with cream cheese biscuits
Emeril's shrimp creole, rice
snow crab legs, corn on the cob, salad
grilled salmon with creamy cucumber salad
crab imperial, green beans
Buffalo chicken chowder, celery and carrots
super bubbly pizza

Monday, March 14, 2016

Spicy Shrimp Pasta


Miss F's first choice for dinner whenever C isn't home for dinner is always shrimp. She also adores pasta, so I knew this recipe from Budget Bytes would be a huge hit in our house.  I was completely correct!  I used fresh tomatoes because I love the flavor they provide with shrimp, but a 14.5 ounce can of diced tomatoes would work just as easily.  I also used the magical Fasta Pasta to prepare the spaghetti.  The whole meal took less than 15 minutes to make, including peeling the shrimp (easy peel, of course!)  Feel free to double the crushed red pepper or sprinkle more on before serving if you prefer a little more heat.

Spicy Shrimp Pasta


8 ounces pasta
1 tablespoon olive oil
2 tablespoons butter
4 cloves garlic
½ pound peeled & deveined shrimp
1 pound roma tomatoes, diced
¼ teaspoon crushed red pepper flakes
¼ teaspoon salt

Prepare the pasta per package instructions, drain and set aside. While the pasta is cooking, add the oil and butter to a large skillet and heat over medium. Add the garlic, shrimp, tomatoes, red pepper and salt to the skillet and sauté for 5 minutes, until shrimp turn pink. Add the pasta and toss well to coat. Serve.
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