It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Hot and Spicy Shrimp and Pasta
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- #17268
This is a spicy scampi-style shrimp dinner that is tossed with fettuccine or linguine pasta before serving. You can easily adjust the seasonings if you'd prefer a more mild version. This recipe also works well with scallops. If you want a saucier sauce, omit the breadcrumbs.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
4 reviews
ingredients
3 tablespoons butter
3 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon ground white pepper
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1 pound large shrimp, peeled and deveined
1 lemon, juiced
1/4 cup fresh parsley, minced
5 tablespoons Italian breadcrumbs (optional)
1/2 cup grated Parmesan cheese
salt, to taste
1 pound cooked fettuccine or linguine pasta
directions
Preheat the broiler.
In a large oven-proof saute pan, melt the butter and olive together over medium heat.
Stir in the minced garlic, white pepper, red pepper flakes, cayenne pepper, and dried oregano into the butter mixture. Stir well to incorporate the seasonings.
When garlic is soft, add the peeled shrimp. Toss the shrimp to coat it with the oil mixture.
Stir in the lemon juice and and continue to stir the shrimp until it is pink and curled. Do not overcook.
Add the parsley, breadcrumbs, and Parmesan cheese; toss to coat.
Place the saute pan under the hot broiler and cook until the cheese is melted, about 1-2 minutes.
Taste and adjust seasoning if necessary. Toss the hot and spicy shrimp mixture with the cooked pasta and serve with additional Parmesan cheese if desired.
Recipe Source: Adapted from the Louisiana Shrimp Council
nutrition data
796 calories, 26 grams fat, 96 grams carbohydrates, 44 grams protein per serving.
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reviews & comments
October 22, 2016
This was good, not too spicy.
December 26, 2010
Very good recipe i did cut the bread crumbs to two tablespoons still one of the best i have tasted!!
April 25, 2009
The recipe has potential. I made the mistake of putting in 5 T. of bread crumbs. They abosorb all of the liquid. Next time I probably won't use any and also avoid broiling in the oven and toss everything together in a big pot before serving. Overall, it's not too spicy. I used three big cloves of garlic. Should have only used two. Next time I'll probably add a pinch more cayanne pepper. I'm anxious to try again.
April 27, 2004
Greatand easy! Perfect amount of spicyness. Should mix Shrimp with pasta in large bowl before serving. Dinner rolls are a great side.