If you love spicy foods, then you will love this spicy shrimp recipe! My mom and I put this recipe together after experimenting in the kitchen. We had a pound of shrimp, but didn't really know what to do with it. We wanted to try something new, so we just grabbed what we had out of the pantry. Since it was a great hit, we've made it ever since. This recipe is very basic and versatile. It can be served as an appetizer on sliced crusty bread or served for lunch or dinner on top of some pasta or along side some rice. The name of this dish is from the amount of hot red pepper flakes that are used. When we created this dish, we wanted it to stand out from other pasta sauces that may have shrimp already, so making it very spicy gives it it's flair. If you must omit or lessen the spice, that is OK, too. At least you will get the idea and may want to incorporate other spices.
You will need the following for this dish:
Check the liquid level. There should be enough liquid for a sauce. Add more water if needed.
If you are going to pair this dish with pasta, get the water going for it and cook as directed. If you are going to use this dish along side some rice, go ahead and start the rice. Then, you will need to wash, peel and devein the shrimp, unless you already purchase it that way. Next, you will need to season the shrimp, both sides with salt and pepper. In a sauce pan, melt the butter and add the extra virgin olive oil. Add the diced onions and cook until translucent. Add the tomato paste and stir. You may need to add 1/4 cup of water if the tomato sauce is too thick. This is just personal preference. I used between 1/4-1/3 cup of water in mine. Just make sure it doesn't turn out too "soupy". Add the red pepper flakes. Bring to a boil, then simmer for 10 minutes. Add the shrimp and cook for about 5-7 minutes. Add chopped parsley.
To serve, place shrimp sauce on top of either steamed rice or your favorite pasta such as linguine or fettuccine.
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