Yaow! Hot and spicy pasta!
If you like a little kick, you’ll love this spicy shrimp pasta dish.
It’s unique, fast and easy, and by far one of the best pasta dishes I’ve ever made. You can really juice this up, too. I added quite a bit more red pepper flakes than the recipe calls for – I like my spice level to make me slightly uncomfortable.
This dish is also a nice way to sneak in a few servings of veggies. The second time I made, I added a handful of asparagus spears cut in half. Just don’t overcook whatever you throw into the sauce. You don’t want the veggies to end up soggy or the shrimp to be rubbery. I love this dish ...
Spicy Shrimp Pasta
12 ounces pasta (Angel Hair or linguini works well)
1 lb. shrimp, no tails and deveined
2 red bell peppers, thinly sliced
1 C. snap peas
½ C. chicken broth
2 Tbsp. peanut butter
1 ½ Tbsp. soy sauce
2 Tbsp. sesame oil
1 tsp. rice wine vinegar
1 tsp. ground ginger
1 tsp. garlic, minced
½ tsp. crushed red pepper flakes
Cook pasta according to package directions. Meanwhile, boil peppers and peas in chicken broth with peanut butter, soy sauce, vinegar, sesame oil, ginger and red pepper flakes. Add shrimp. Stir over medium-low heat until veggies are crisp and shrimp cooked through. Toss with pasta. Add more red pepper flakes, if desired.