Spicy Garlic Shrimp

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I have been craving pasta... again!  This recipe is super easy and fast!!  You could definitely do the whole thing in under 30 minutes (for all you busy moms).   This is fabulous for a quick, light summer evening meal that won't leave you feeling weighed down.  It is spicy, garlicky, tangy, and then balanced by the sweetness of the sugar snap peas and roasted tomatoes.  Yummmm!

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Ingredients:

• 24 - 30 medium-large shrimp, deveined and peeled (41-60 count)
• 2 Tbsp extra virgin olive oil 
• 1 Tbsp butter
• 1/2 cup white wine (or you could use chicken stock/broth)
• 5 cloves garlic, diced medium 
• handful of chopped, frozen red and yellow bell peppers
• 1/4 - 1/2 teaspoon crushed red pepper flakes (see food note below) 
• 2 tsp Montreal Seasoning (by McCormick)
• 1 large lemon, zested and juiced
• 1/2 - 2/3  pints grape tomatoes (roasted with olive oil, coarse salt, pepper)
• 1/2 bag of fresh sugar snap peas (about 4 oz)
• 1/2 pack of linguini

Step-by-step:

Turn on the broiler to high in your oven.  Cut grape tomatoes in half, drizzle with olive oil, coarse salt and freshly cracked pepper.  Roast for about 20 minutes. (Note - line pan with aluminum foil for easy clean up.)

1/2 - 2/3  pints grape tomatoes (roasted with olive oil, coarse salt, pepper)

 

This is what they look like after broiling.  Slightly charred and wilted.  They will taste super sweet.

This is an 8oz bag.  I used about half of it.  These are really sweet as well.

4 oz sugar snap peas

Throw the sugar snap peas in with the linguini while it cooks.... about 8-9 minutes.

Zest the lemon first with the microplane.  Be very careful not to remove any of the pith (the white part) of the lemon, as this is bitter.  You JUST want the yellow part.  Then you can cut the lemon in half and get the juice out.  (Tip - microwave the lemon for about 15 seconds and roll it on the counter back and forth under gentle pressure before cutting it.  This will give you more juice than from a cold lemon.)

Zest of one large lemon

Add 2 Tbsp olive oil and 1 Tbsp butter to the pan.

 

 

Add chopped garlic, and diced red  and yellow bell peppers to the hot butter/oil.  Cook for about 2 minutes on medium-high.  You want the peppers to wilt down, but not the garlic to get too brown.

5 cloves garlic, diced medium + handful of chopped, frozen red and yellow bell peppers

Have the shrimp rinsed and patted dry waiting for the vegetables to cook down.

24 - 30 medium-large shrimp, deveined and peeled (41-60 count)

Add the shrimp to the pan.

Add crushed red pepper flakes.  Caution - control your heat at this step!!!  Use anywhere from a pinch to a half teaspoon. (It IS called spicy garlic shrimp!)

1/4 - 1/2 teaspoon crushed red pepper flakes (see food note below)

Add the Montreal Steak seasoning.  (Tip - if you use this, you do NOT need to add salt or pepper.)  Cook for about 2 minutes.

2 tsp Montreal Seasoning (by McCormick)

Add the lemon juice and white wine.

1/2 cup white wine+ juice from the lemon

Cook until shrimp are opaque and pink.  Do NOT overcook the shrimp.  They only need to cook a few minutes.

Remove from heat.  Add in the lemon zest.  Toss the shrimp and sauce with drained linguini, sugar snap peas, and top with the oven roasted tomatoes.  Enjoy!!

Food Note:

The recipe IS spicy, however, so if you're making it for the kiddos, I recommend cutting the red pepper flakes in half.

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Written Method:

Turn on the broiler to high in your oven.  Cut grape tomatoes in half, drizzle with olive oil, coarse salt and freshly cracked pepper.  Roast for about 20 minutes. (Note - line pan with aluminum foil for easy clean up.)   Throw the sugar snap peas in with the linguini while it cooks.... about 8-9 minutes.  Zest the lemon first with the microplane.  Be very careful not to remove any of the pith (the white part) of the lemon, as this is bitter.  You JUST want the yellow part.  Then you can cut the lemon in half and get the juice out.  (Tip - microwave the lemon for about 15 seconds and roll it on the counter back and forth under gentle pressure before cutting it.  This will give you more juice than from a cold lemon.)  Add 2 Tbsp olive oil and 1 Tbsp butter to the pan.  Add chopped garlic, and diced red and yellow bell peppers to the hot butter/oil.  Cook for about 2 minutes on medium-high.  You want the peppers to wilt down, but not the garlic to get too brown.

Have the shrimp rinsed and patted dry waiting for the vegetables to cook down.  Add the shrimp to the pan.  Add crushed red pepper flakes.  Caution - control your heat at this step!!!  Use anywhere from a pinch to a half teaspoon. (It IS called spicy garlic shrimp!)   Add the Montreal Steak seasoning.  (Tip - if you use this, you do NOT need to add salt or pepper.)  Cook for about 2 minutes.

Add the lemon juice.  Cook until shrimp are opaque and pink.  Do NOT overcook the shrimp.  They only need to cook a few minutes.

Remove from heat.  Add in the lemon zest.  Toss the shrimp and sauce with drained linguini, sugar snap peas, and top with the oven roasted tomatoes.  Enjoy!!