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Chef Dad’s Spicy Shrimp Pasta
1 lb. Shrimp (raw, peeled, deviened & thawed)
28 oz. Can Tomato Sauce (or two 15 oz. cans)
15 oz. Can of Diced or Chopped Tomatoes
2 Tbsp. Olive oil
2 Tbsp. Butter
1 tsp. Crushed Red Pepper Flakes
1 Cup Onion (diced)
3 Tbsp. Garlic (diced)
¼ Cup White Wine (chardonnay)
1 Tbsp. Fresh Squeezed Lemon Juice
Kosher Salt & Fresh Cracked Pepper
1 tsp. Sugar
¼ Cup Parsley (chopped)
1 lb. Linguini or Spaghetti
1) Remove tails from shrimp then slice each one into 3-4 pieces. Set aside.
2) In a large saucepan or non-stick skillet over medium heat, combine butter and olive oil. After butter has melted and begins to bubble, add crushed red pepper, onion plus a few pinches of salt & pepper then sauté for about 4 minutes. Add garlic and sauté one more minute. Add white wine and let simmer another 3-4 minutes.
3) Add tomato sauce and diced tomatoes with 1 tsp. salt & ¼ tsp. pepper, sugar and lemon juice. Allow pan to slow simmer for 5 minutes then taste for seasoning adjustments, if any. If your pasta is almost done, move on to Step 4; otherwise remove sauce from heat and cover. We’ll add the shrimp and parsley later.
4) When the pasta is in the boiling water, bring the sauce up to a simmer over medium heat. Add your diced shrimp and parsley to the pan and cook for 3-4 minutes. Check to see if the shrimp are cooked then serve.
Cooks Note: Whenever making pasta sauce, it’s important that the sauce is ready before the pasta because cooked pasta doesn’t sit around very well since it’ll start clumping together. But, since we don’t want our shrimp to get overcooked, we need to add them while the pasta is cooking as seen in step 4. If you and your guests are sensitive to spicy dishes, reduce or eliminate the crushed red pepper from the recipe.