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
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!
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