Spicy Shrimp Confetti Pasta
My wedding anniversary is in October. About 15 or so years ago, we planned to take a road trip up north to check out the fall colors, which can be beautiful in Michigan, typically mid to late September, depending on weather conditions. Weeelll, life kept interfering, like it usually does and the trip kept getting postponed, a week at a time. By the time we finally broke free, it was around the third week of October. We discussed it and decided that, maybe if we went South, we could still catch some color. We had a great trip, found a lot of great places to stop and shop (it was apple season and the orchards were hopping), he got to check out the new Cabellas store, great restaurants, a great bed and breakfast place, …….and ONE tree that still had some decent color. I remember it well because it was the only one. But it was gorgeous, that neon, irridescent yellow. We still talk about how much fun we had on that trip, and how little color we saw.
At one of the restaurants, he had a bowl of clam chowder that he claims is one of the best ever, and I had a shrimp pasta that was delicious. Enough so that I had to re-create it at home. I think what I came up with was actually a little better than the restaurant. After a few tries of course. When I made this tonight, my husband said “This is one you should never change”. That was enough for me. Typically, the only way you can tell if he likes something is if he eats a ton of it.
I used uncooked shrimp, frozen in the shells, so I had to shell and de-vein it. Once I had them all cleaned, rinsed and drained, I just threw them in the dish with the mushrooms until I was ready to add them. Like most everything I do, this is very adjustable to suit individual tastes. I used some red, green and yellow peppers, since that was what I had. You could use any that you like. Don’t like mushrooms? Leave them out. Don’t like shrimp? Use chicken! We’ve done that here, as we have a few who won’t eat shrimp. Use scallops! Vegetarian? Don’t use anything other than the veggies.
There’s a lot to love about this dish. It’s quick and easy, the only fat is the little bit of olive oil and a little butter. Lots of fresh veggies, and just enough red pepper to give a little tingle to your tongue, but not enough to overpower everything else. Of course, my husband just adds more red pepper to it…..
- 7-8 ounces linguini pasta, cooked JUST al dente
- ½ to 1 pound raw shrimp, shelled and de-veined
- ¾ cup onion, cut in large chunks - 1 to 1½ inch
- ¾ cup sweet peppers (red, yellow, green) cut in large chunks - 1 to 1½ inch
- 8 ounces fresh mushrooms, sliced roughly ⅓ inch thick
- About 16 ounces diced tomatoes, with their juice. I used part of a 28 oz can. Fresh would be even better.
- 1 Tablespoon olive oil
- 1//4 - ½ teaspoon red pepper flakes
- 1 teaspoon minced garlic
- 1½ teaspoons lemon pepper
- 2 Tablespoons butter (to finish the sauce)
- Cut the vegetables into chunks, While the pasta is cooking. Saute the mushrooms at a high heat in a little butter. Remove from the pan and set aside. Add red pepper flakes and cook for a few seconds, then add the onions. Saute for about 1 minute then add the peppers. Add the garlic and lemon pepper. Saute JUST another 2 or 3 minutes. You want the veggies still crisp-tender. Add the tomatoes and their juice, Give them a minute to heat then add the mushrooms and shrimp. (If using already cooked shrimp, wait and add it with the pasta so it doesn't overcook). Strain the linguini directly from the water to the vegetable pan (you may need some of that water for your sauce). Stir that in. If it doesn't seem saucy enough, just add a little pasta water. Throw in the 2 Tablespoons of butter just to bring the sauce together and smooth it out. Stir and serve.