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Spicy Shrimp Linguine
Due to life being a butt, I didn't make my weekly meal until Tuesday this time. I'm afternoons again, so I chose a pasta dish.
Ingedients
12 ounces fresh or frozen large shrimp in shells
8 ounces dried whole wheat linguine
2 tablespoons olive oil
1 or 2 fresh jalapeño chile peppers, finely chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups chopped tomatoes (4 medium)
Shredded parmesan cheese (optional)
Directions
1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry. Set aside. Cook linguine according to package directions; drain. Keep warm.
2. In a large skillet heat oil over medium-high heat. Add jalapeño peppers, garlic, salt, and black pepper; cook and stir for one minute. Add shrimp; cook about three minutes more or until shrimp turn opaque. Stir in tomatoes; heat through.
3. Toss linguine with shrimp mixture. If desired, sprinkle with parmesan cheese.
Variations and Thoughts
I used peeled and cooked shrimp, because that was the best deal in the store for what I needed. I still cooked them for the three recommended minutes and they turned out fine. I chose to use one jalapeño pepper, and I found that there was a little spice but not too much; yay! I have no idea how much pasta I used, I just eyeballed it, and I'm not sure if it was whole wheat or not (I didn't see it anywhere on the pacakge). I added an extra garlic clove, and used four medium (to my eyes at least) roma tomatoes, and I added parmiggiano reggiano cheese on top.
This was a pretty tasty dish, and easy to throw together. I think this will be one I make again, when I'm feeling like seafood. I might add an extra jalapeño next time though, to give it a little more kick.
Ingedients
12 ounces fresh or frozen large shrimp in shells
8 ounces dried whole wheat linguine
2 tablespoons olive oil
1 or 2 fresh jalapeño chile peppers, finely chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups chopped tomatoes (4 medium)
Shredded parmesan cheese (optional)
Directions
1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry. Set aside. Cook linguine according to package directions; drain. Keep warm.
2. In a large skillet heat oil over medium-high heat. Add jalapeño peppers, garlic, salt, and black pepper; cook and stir for one minute. Add shrimp; cook about three minutes more or until shrimp turn opaque. Stir in tomatoes; heat through.
3. Toss linguine with shrimp mixture. If desired, sprinkle with parmesan cheese.
Variations and Thoughts
I used peeled and cooked shrimp, because that was the best deal in the store for what I needed. I still cooked them for the three recommended minutes and they turned out fine. I chose to use one jalapeño pepper, and I found that there was a little spice but not too much; yay! I have no idea how much pasta I used, I just eyeballed it, and I'm not sure if it was whole wheat or not (I didn't see it anywhere on the pacakge). I added an extra garlic clove, and used four medium (to my eyes at least) roma tomatoes, and I added parmiggiano reggiano cheese on top.
This was a pretty tasty dish, and easy to throw together. I think this will be one I make again, when I'm feeling like seafood. I might add an extra jalapeño next time though, to give it a little more kick.
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Camden
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