There are few things that I can make in the kitchen... pasta, various tailgate foods, vodka drinks, and sweet potato casserole. Eclectic, I know... but I'm a firm believer in knowing your strengths and maximizing them.
Falling in to the first category of pasta... we have a little family recipe that I've actually perfected over the years. It has been passed down 3 generations at this point. Each woman putting her own touches on the recipe. Mostly the same, with little tweaking here and there.
First it was, Pissed Off Pasta (which we later decided sounded too offensive and switched to "Angry" Pasta).
Then there was Angle Hair with Attitude; how cute is that?!?
And now... the coup de grace for anyone trying to keep a low-carb diet... we're serving up Sassy Shrimp Pasta!
This is no secret family recipe. No talking golden retriever is going to cover my lips on this one. I'm just excited to share a recipe that's so easy and delicious!
- 1lb Linguine (you can use whatever pasta you like, but I love it al dente and linguine seems perfect for this...As opposed to angel hair... which I always overcook)
- 1 jar of tomato sauce (again, you can use any sauce you like, but try to choose one that will pair nicely with seafood)
- 1 jar of alfredo sauce (again, chefs choice)
- 1.75lb of wild caught shrimp (I'm a fan of fresh, local shrimp but realize that's not so easy in other parts of the country. If you're buying cleaned shrimp, you'll need .5-.75lb; and try to make sure it's not farm raised)
- 2 cloves fresh garlic
- 2 teaspons olive oil
- Crushed red pepper to taste
- Salt & pepper
Step #1: Get your water on to boil (with a little salt & oil) while you clean the shrimp.
Step #2: Salt & pepper your shrimp. Then get your oil & garlic hot in the pan.
Step #3: Add the pasta to the water & the shrimp to your oiled/garlic pan.
Step #4: Let the shrimp start to cook on the bottom (goes from translucent pink to opaque white).
Step #5: Once the shrimp looks half cooked, add the tomato sauce and alfredo sauce to the pan with the shrimp.
Step #6: Now comes the Sass... add in the crushed red pepper. **Take note... those little flakes sneak up on you! If you're making for people with a wide range of "taste", remember you can always add more spice... but you can't take it away... no matter how much your guests eyes water (no, this has never happened to me...😉)
Step #7: Let it all stew for about 2 minutes and serve it up! Set the table with ramekins of crushed red pepper flakes, so the more adventurous can "kick it up a notch"
If you're a planner, this meal is fabulous with an Italian salad and some garlic bread... but the real beauty of this meal is that it's quick and pantry ready! Drop in guests?!? Welcome! Late afternoon on the boat?!? No worries! Late night at the office?!? We got you covered! Stock the sauces and pasta in your pantry and a girl should always have a pound of shrimp in the freezer... they thaw quick and cook fast!
Give our Sassy Shrimp Pasta a whirl... and let us know what you think!