This is a yummy shrimp meal that I like to turn to when I am craving shrimp. I always add a few extra shrimp for good measure. :) It’s not saucy, but the garlic, jalepeno, tomatoes, and parmesan all combine to make a delicious pasta dish. And it’s healthy too. Who says you need cream or butter to make a yummy pasta meal?
Don’t be alarmed by the title. The jalapeño peppers meld together with the other flavors. I promise it’s not spicy!
I am the worst about forgetting to add the parmesan at the end. As you can see, I took the picture before I remembered to add it. The first bite I took of this I thought there was something important missing…. and then I realized the parmesan was still sitting on the counter! So this is a warning that the parmesan is not an optional ingredient. :)
Jalapeño Shrimp Pasta
submitted by Erin
12 oz frozen, uncooked shrimp in shells
6 – 8 oz dried linguine
2 Tb olive oil
1 or 2 fresh jalapeño chili peppers, finely chopped
2 garlic cloves, minced
½ tsp salt
¼ tsp pepper
2 c. chopped ripe tomatoes (sometimes I add a bit more)
½ c. finely shredded parmesan cheese
Thaw shrimp, if frozen, according to package directions (run water over them for a couple minutes). Peel and devein shrimp. (Deveining shrimp is completely for aesthetic reasons, and in this recipe I can’t see the vein once it’s cooked, so I highly recommend skipping that step!) Cook linguine. In large skillet heat oil over medium-high heat. Add jalapeños, garlic, salt, and pepper; cook and stir one minute. Add shrimp; cook about 3 minutes more or until shrimp turns opaque. Stir in tomatoes; heat through. (Add a little more salt to taste.) Drain linguine; toss with shrimp mixture. Top with Parmesan cheese.
Variation: Add 3 Tb chopped fresh basil instead of the chili peppers. (I haven’t given this variation a try, so let me know if you try it and like it!)