Spicy Jalapeno-Shrimp Pasta
A fast and flavorful summer dinner.
12 ounces fresh or frozen large shrimp in shells
8 ounces dried linguine
2 tablespoons olive oil
1 or 2 fresh jalapeno peppers, finely chopped (wear gloves if you have sensitive skin. . .the seeds and ribs in jalapenos might affect you...if you do NOT like spicy things, then opt for only 1 (or no) jalapenos)
2 cloves garlic, minced
2 cups chopped tomatoes and/or cherry tomatoes, halved or quartered
Finely shredded Parmesan cheese (optional)
Thaw shrimp, if frozen. Peel and devein shrimp. Cook linguine following package directions.
In a large skillet heat oil over medium-high heat. Add the jalapenos, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook and stir 1 minute. Add the shrimp and cook about 3 minutes longer, or until the shrimp turn opaque. Stir in the tomatoes; heat through.
Drain the linguine and then toss it with shrimp mixture. Top with Parmesan, if desired. Makes 4 servings.
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