Went to Whole Foods today and decided to grab some shrimp for dinner tonight. I haven't had shrimp in awhile and wasn't sure what I was going to do with it until I got home. I just grabbed a few things from the fridge and pantry and this dish was born. Quick and easy - my kind of meal. It is basically my version of Aglio e olio - pasta with garlic, olive oil and red pepper flakes.
This dish is pretty spicy and super garlicky. If you need to reduce the spice or garlic, that is absolutely fine. Also if you prefer to skip the pasta then this can be eaten with a good crusty bread, over rice or as is. Great low-carb main dish if you forgo the pasta. I topped it with cheese, but completely optional.
Spicy Shrimp Pasta
Cook Time: <15 minutes
Prep Time: < 10 minutes
- 10oz fettuccine
- 2 tbsp olive oil
- 5 cloves of garlic, minced
- 1 tsp of crushed red pepper flakes
- 1 1/2lbs of fresh jumbo shrimp, peeled and de-veined
- salt and pepper to taste
- juice of 1 lime
- 3 tbsp of cilantro, minced
- freshly grated Parmigiano Reggiano (optional)
Cook pasta according to directions on the package in a large pot.
Heat oil in a large skillet over medium high heat.
Add garlic and red pepper flakes and cook for a minute.
Now add the shrimp and toss with the garlic mixture. Cook for about 5 minutes or until the shrimp is pink.
Squeeze the lime over the shrimp and stir in the cilantro. Pour the shrimp mixture on top of the pasta and toss well. Serve and top with fresh Parmigiano.
Nutritional Info for 1/4 of the recipe (not including optional ingredients):
Calories: 450 ; Fat: 10g ; Carbohydrate: 55g ; Fiber: 2.5g ; Sugar: 1g ; Protein: 36g