This recipe is OMG good! Marinating the shrimp in Pickle Creek Prairie Fire Olive Oil give the dish the perfect amount of heat, and the Roasted Garlic Olive Oil and Pickle Creek House Seasoning add the perfect balance of flavor. Delish!
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Spicy Shrimp Pasta
Ingredients
- 8 oz spaghetti or linguini
- 1 lb raw shrimp, peeled & deveined
- 1 Tbsp Pickle Creek Prairie Fire Infused Olive Oil
- 1 Tbsp Pickle Creek House Seasoning
- 2 Tbsp Pickle Creek Roasted Garlic Infused Olive Oil
- 1 medium red bell pepper, cut into small strips
- 1 c heavy cream
- 1/2 c Parmesan cheese, finely grated
- 2-3 Tbsp Fresh parsley, chopped
Ingredients
- 8 oz spaghetti or linguini
- 1 lb raw shrimp, peeled & deveined
- 1 Tbsp Pickle Creek Prairie Fire Infused Olive Oil
- 1 Tbsp Pickle Creek House Seasoning
- 2 Tbsp Pickle Creek Roasted Garlic Infused Olive Oil
- 1 medium red bell pepper, cut into small strips
- 1 c heavy cream
- 1/2 c Parmesan cheese, finely grated
- 2-3 Tbsp Fresh parsley, chopped
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Instructions
Put a large pot of salted water on to boil. In a medium bowl, combine the shrimp with the Pickle Creek House Seasoning and Prairie Fire Olive Oil. Toss to combine.
Add the Roasted Garlic Olive Oil to a large skillet and heat on medium high. Add the bell pepper and sauté until soft and well browned, 6-8 min.
Add the pasta to the salted boiling water and cook to al dente.
While pasta cooks, turn the skillet to medium, push the bell pepper to the edges of the pan, and add the seasoned shrimp to the middle of the skillet to cook. Sauté 2-3 min per side, until pink. Transfer cooked shrimp and bell pepper to a clean plate and set aside.
Add the heavy cream to the skillet. Stir the cream, scraping the bottom of the skillet, until it begins to simmer. Reduce the heat to low and stir in the Parmesan cheese.
Add the cooked pasta, shrimp, and bell pepper to the sauce and stir to combine. Top with fresh parsley and Enjoy!
