Tasty Kitchen website. However, like many recipes, I wanted to mix it up a bit. Make it mine, you know? With that said, dinner last night was a resounding success! I will definitely be making this again in the future...and I have to say, the sauce with the shrimp is so good that I'm not sure you even need to add anything to the pasta.
Spicy Shrimp Pasta
Adapted from jaymielo on Tasty Kitchen
8 ounces whole wheat thin spaghetti/angel hair pasta
4 tablespoons butter
1 head garlic, minced
1 teaspoon red pepper flakes
1 whole red bell pepper, diced
½ cups white wine, plus more as needed
1 pound raw shrimp, peeled and deveined
1 cup Mozzarella, shredded
2 tablespoons heavy cream
Fill a large saucepan with water, generously salt and add pasta when it begins boiling. Continue to cook until al dente.
While the noodles are cooking, put a large saute pan on medium heat and add 2 tablespoons of butter. Add the minced garlic with a dash of red pepper flakes. Cook, stirring as needed, for about 1 minute or until fragrant. Add in the diced red bell pepper and cook for another minute. Pour in the white wine and use a wooden spoon to deglaze the pan. When the sauce has thickened, add in the peeled shrimp, spreading them in a single layer and flipping as soon as they start to get pink. Finish the sauce by mixing in another tablespoon of butter and some Italian parsley. Add more wine until the sauce is the desired consistency and turn the heat to low while you finish the pasta.
Using a glass measure, remove 2/3 to 1 cup of water from the pasta saucepan and then lightly drain the pasta. Return the pasta to the sauce pan; add in most of the grated cheese, the cream and the reserved pasta water, stirring quickly to melt the cheese and coat the pasta.
Place a generous serving of pasta on a plate. Serve the shrimp over the creamy pasta and enjoy!