My husband and I celebrated our first Valentine’s Day at a rustic Italian restaurant near us called Ciao! They had the most amazing spicy shrimp pasta and I always ordered it whenever we returned. Ciao was a small restaurant situated on the lake with a very rustic feel. Intimate and cozy and the perfect place for a date. It was one of our very favorite places to go and sadly it closed down this past year. The owners were so busy that they were turning people away every night so we couldn’t imagine why it closed. Turns out the owners were tired of working all the time and decided to close shop and enjoy life. Much to my dismay I can no longer order my favorite shrimp pasta dish with all the right notes of garlic and spice. Not one to sit and sulk I decided to recreate the dish myself! The result was a fabulous spin on their delicious dish I had come to love. Give my Spicy Shrimp & Pepper Pasta a try. As far as Summer recipes go, it’s a quick, easy meal with a restaurant worthy taste!
You’re going to start by heating up butter and olive oil in a skillet. Add minced garlic and shrimp and cook until pink. Don’t overcook or shrimp will be rubbery! Once pink remove and set aside for later so they don’t overcook.
I picked up Hunt’s Diced Tomatoes at Walmart. The nice thing about this dish is you can use any variety. Get the plain diced or mix it up with the seasoned variety. I choose Hunt’s tomatoes because they use a unique flashsteam peeling method rather than using lye to peel them like some other brands do. They are all grown in California and have no artificial preservatives in them either. It takes just ten hours to go from field to can! That my friends is why I choose Hunt’s for my dishes.
Next add your tomatoes, peppers, crushed red pepper, salt, and white wine.
Add cooked pasta and shrimp and toss to coat.
Plate your pasta and sprinkle with chopped parsley and grated Parmesan cheese.
- 8 oz Pasta of your choice cooked and set aside
- 2 Tbsp Olive Oil
- 2 Tbsp Butter
- 2 Cloves Garlic minced
- 12 oz Medium Shrimp
- 15 oz Hunt's Diced Tomatoes
- 1/4 tsp Crushed Red Pepper Flakes
- 1/4 tsp Salt
- 1/4 Cup White Wine
- 5 Mini Sweet Peppers sliced in rings
- Fresh Parsley chopped
- Grated Parmesan Cheese
- Over medium heat add olive oil and butter to large skillet.
- Once warm add garlic and shrimp and cook until shrimp are pink.
- Remove shrimp and set aside.
- Add tomatoes, red pepper flakes, salt, sliced peppers, and white wine to skillet. Simmer 10 minutes over medium heat.
- Add pasta and shrimp and toss to coat.
- Sprinkle with parsley and Parmesan cheese and serve immediately.
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Do you have a favorite dish from a local restaurant?