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 
Ingredients:
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

Directions:
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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