Spicy Shrimp Pasta-20 Minute Recipe

Ingredients:

8 oz fresh shrimp 21-30 size

8 oz cremini mushrooms, sliced

6 oz pasta (dried or use my fresh pasta recipe)

1/4 c sherry wine

3 tbsp unsalted butter

5 cloves garlic, minced

1 shallot, sliced thin

1 orange juiced and zested

2 tbsp chili sauce I love this one

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2 tsp kosher salt

1 tsp black pepper

2 oz shredded parmesan

3 tbsp oil

1/3 c pasta water from cooking the pappardelle

Tools needed:

Cutting board

Sharp knife

Large saute pan

Large stock pot

Ladle

Stove top

How to make it:

Put water on heat to bring up to a boil for cooking pasta.

Warm up large saute pan over medium high heat for 2 minutes. Add 3 tbsp oil and the mushrooms. Cook mushrooms for 3-5 minutes stirring frequently. Once they start to brown, add shallot and pinch kosher salt. Continue to saute the mushrooms and shallots until the shallots turn translucent, about 1 minute. Deglaze pan with the sherry wine, add garlic and reduce the wine by half (1 minute). Place shrimp in the pan along with the orange zest and juice. Cook shrimp for 1-2 minutes, be careful not to overcook. Turn off the heat and add chili sauce, pinch kosher salt, black pepper and butter. Gently stir to coat ingredients evenly with the chili sauce and to fully melt in the butter.

Cook pasta in salted boiling water according to package instructions. DO NOT STRAIN OUT THE PASTA WATER. We will use the pasta water for the pasta sauce. If you are cooking fresh pasta, cook for 2 minutes stirring frequently so the noodles don’t stick.

Add about 1/3 c pasta water to the saute pan and add the pasta. Toss gently to coat the pasta with the sauce. If you want the sauce thinner, use more pasta water.

Plate and top with freshly grated parmesan.

Enjoy!

Logan