Friday, June 26, 2009

Spicy Shrimp Pasta

With the success of my first dish using red wine, I immediately experimented more. For the next night's dinner I cooked this simple spicy shrimp pasta.

Cook thin spaghetti according to package directions. Heat olive oil and butter in a pan. Saute garlic and shrimps. Add a little water and boil shrimp heads and shells. Mash the heads then remove from pan. Mix. Add chili, Spanish paprika, Worcestershire sauce, chili garlic sauce and liquid seasoning. Pour in some red wine and finely chopped tomatoes. Simmer on very low heat until the tomatoes are very soft and the juices have combined with the seasonings, making a sauce. Stir in the cooked pasta and sprinkle with chopped parsley.

We loved this dish so much that we intentionally had some leftovers so that we can enjoy this again for the next day's dinner and boy was it more flavorful the next day.

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