Recipes // Main Dish Seafood // Devil Shrimp with Angel Hair Pasta

Devil Shrimp with Angel Hair Pasta

  • 2 tablespoons extra-virgin olive oil
  • 1 pound medium shrimp (21-25 count), peeled and deveined
  • 2 garlic cloves, minced
  • 3 cups Snappy Red Sauce
  • 1/2  teaspoon red pepper flakes, or more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon freshly squeezed lemon juice
  • Salt
  • 1 pound Angel Hair pasta
  1. Bring a large pot of lightly salted water to a boil
  2. Meanwhile, heat 1 tablespoon of oil in a large saucepan over medium-high heat.  Add the shrimp and cook, turning once, until it turns opaque, about 3 minutes.  Transfer to a plate.
  3. Add the remaining tablespoon of oil and the garlic to the saucepan and stir until the garlic is softened but not browned, about 30 seconds.  (The pan will be hot, so be careful not to burn the garlic.)  Add the tomato sauce, red pepper flakes, and black pepper and bring to a boil.  Reduce the heat to medium-low.  Return the shrimp to the saucepan and stir in the lemon juice.  Cook just to heat the shrimp through, about 1 minute. Season the sauce with salt, and add more red pepper flakes if you want the sauce really devilish.  Remove from heat.
  4. Meanwhile, add the pasta to the water and cook according to the package directions until al dente.  Drain well.  Transfer the pasta to individual bowls and top with shrimp and sauce.  Serve hot.                    
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