Picante Shrimp N Pepper Pasta Recipes

SHRIMP AND PASTA PICANTE

Steps:

• In a large skillet heat your EVOO and add onions and garlic sauté till onions are clear. Add the fire roasted tomatoes, and spices. Let this simmer for 20 minutes (the whole red peppers again can be increased or decreased depending on your desire for heat.
• While your sauce is simmering make your pasta - I simply used a bunch of open pasta's not enough left over for a full meal but there - so used your imagination and see what you come up with. Cook till el dente.
• While the pasta is cooking add your whole shrimp to the tomato sauce and allow to cook till shrimp are nice and pink. Try not to over cook as the shrimp gets tough with over cooking.
• Just before serving add pasta to the shrimp and tomato sauce - for garnish use a little fresh chopped parsley and serve with fresh grated parmesan cheese.
• I had some leftover peas and charred onions in the fridge and threw them in at the last minute - you can if you like pretty much add any kind of vegetable or just leave it out all together.
• Charred Onions - in a heavy cast iron skillet add 2 cups onions sliced in large slices, the skillet should be screaming hot - once onions are added lower heat to medium high , flip the onions at the 3 minute mark and then repeat - you should come up with a nice charred looking onion not burnt - charred - we love to throw these into a can of peas ....this is what was added to the recipe at the very end.

PICANTE DE CAMERONES (SHRIMP IN PICANTE SAUCE)

Steps:

• Heat the oil in a large saucepan over moderate heat. Saute the shrimp with salt and pepper until just cooked, 3-4 minutes. Add the onion and cook 5-7 minutes until golden. Add the garlic, aji and poblano and cook until tender, stirring occasionally, 5-7 minutes. Add tomatoes and sugar and continue cooking for 5 minutes, stirring occasionally. Add the shrimp and lime juice. Serve garnished with Garlic Chips on top of Arroz Graneado.

INGREDIENTS1 TBSP VEGETABLE OIL2 SMALL GREEN PEPPERS YELLOW PEPPER, CUT INTO 2-INCH-LONG STRIPS1 CUP SLICED FRESH MUSHROOM1 TSP DRIED BASIL LEAVES, CRUSHED1/4 TSP GARLIC POWDER1 CLOVE GARLIC, MINCED1

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the peppers, mushrooms, basil and garlic powder to the skillet and cook until the vegetables are tender-crisp. Stir the picante sauce, tomatoes and shrimp in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the shrimp turn pink. Stir the pasta in the skillet and heat through.

SPICY SHRIMP & PENNE PASTA

Steps:

• Cook pasta according to package directions; drain., In a large skillet, heat 1/2 tablespoon each butter and oil over medium-high heat. Saute 1 pound shrimp with 1/4 teaspoon pepper flakes until shrimp turns pink, 3-5 minutes. Remove from pan; repeat., In same skillet, combine marinara sauce and cream; bring to a boil over medium heat. Stir in spinach until wilted. Add pasta and shrimp; toss and heat through.

SPICY SHRIMP & PEPPERS WITH PASTA

Steps:

• In a large nonstick skillet coated with cooking spray, saute the mushrooms, peppers and shallot in oil until tender. Add garlic and pepper flakes; cook 1 minute longer., Stir in the tomatoes, Italian seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until vegetables are tender., Meanwhile, cook linguine according to package directions. Add shrimp to sauce; cook and stir for 5-7 minutes or until shrimp turn pink., Drain linguine; stir into sauce. Heat through. Sprinkle with parsley.