Search This Blog

Wednesday, June 22, 2011

Jalapeno Shrimp Pasta

How can you go wrong with a little pasta, a little shellfish, and a little spice??  This pasta is all that and a bag of chips, as a friend of mine would say!  It's light, it's flavorful, and it gives you just a tad bit of a kick.

Not into spice?  Not to worry, just cut back on the jalapeno or leave it out all together.  Use a sweet pepper instead.  Nice thing about this dish is it's simple and very versatile.  My favorite type of recipe!

Jalapeno Shrimp Pasta
Created by Jenn's Food Journey
Printable Recipe 
12 oz angel hair pasta
2 Tablespoons extra virgin olive oil
2 jalapenos, seeds removed and roughly chopped
1 red sweet pepper, seeds removed and roughly chopped
2 garlic cloves, finely minced
3/4 lbs. frozen (unthawed) or fresh shrimp, remove shells and tails if necessary
1 Tablespoon basil olive oil (optional)
grated parmesan cheese (optional)
salt and pepper to taste

Cook the pasta according to package directions.  Drain, reserving 1/2 cup of the pasta water; set aside.

In a skillet, heat 1 tablespoon of the olive oil over medium heat.  Add the jalapeno and sweet pepper and saute for 3 minutes.  Add the garlic and saute for 1 minute.  Add the remaining tablespoon of olive oil and the shrimp and saute until the shrimp is cooked through and warm, about 2 minutes.  Toss the cooked pasta into the skillet until everything is coated.  You can add pasta water if it is too dry.  I finished mine off with a tablespoon of basil olive oil - you can do the same with regular olive oil.  Top with parmesan cheese if desired and season to taste with salt and pepper.  Enjoy! 

One Year Ago:  Butterflied Grilled Chicken with Rosemary, Lemon, & Garlic


At Anna's kitchen table said...

Much more than the sum of it's parts! Wonderful!

Cranberry Morning said...

Beautiful! Love it all, with the possible exception of the shrimp. It has the texture of boa constrictor. But maybe if I keep trying. Still, everything else about this is perfect! :-)

Andrea the Kitchen Witch said...

now this looks good Jenn! The pink shrimp are so pretty against the green jalapenos and red bell peppers. Pretty! This reminds me that I have shrimp in the freezer, just begging to be used :)

Care's Kitchen said...

This is a beautiful pasta brainer, must make summer dish!

Big Dude said...

"How can you go wrong with a little pasta, a little shellfish, and a little spice??" - I AGREE

Pam said...

Mmm. I think my husband and I would LOVE this one Jenn.

Ma What's 4 dinner said...

A little pasta...a little shellfish...a little spice... and a whole lot of love! Looks great!

Lots of yummy love,
Alex aka Ma What's For Dinner

kungfucaveman said...

Mmmmmm... Looks sooooo good. Combines two of my fav things: jalapeños and PASTA!! Nice dish, little lady

StephenC said...

I've been challenging our palates by not removing seeds from 1/2 of a whole jalapeno when using. This is something I will make a version of (shrimp are in the freezer).

Yenta Mary said...

That's an inspired combination! Sometimes I get so limited, jalapenos = Mexican, pasta = Italian. Combining them would be amazing! Colorful AND flavorful ... :)

ayhacahaya said...

I like pasta :)

Chris said...

You and I made very similar dishes on the same night. I didn't have shrimp in mine though but did add a bit of cream cheese for a creamy sauce.