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!
Click for Printable Recipe
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
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 an 8oz bag. I used about half of it. These are really sweet as well.
 |
| 4 oz sugar snap peas |
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 |
 |
| 24 - 30 medium-large shrimp, deveined and peeled (41-60 count) |
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) |
 |
| 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!!
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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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!!
Spicy Garlic Shrimp
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!
Click for Printable Recipe
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 of sugar snap . I used about half of it. These are really sweet as well. |
|
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.)
|
| 1 large lemon, zested and juiced |
|
| Add 2 Tbsp olive oil and 1 Tbsp butter to the pan. |
Add chopped garlic, and diced red 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 |
|
| 24 - 30 medium-large shrimp, deveined and peeled (41-60 count) |
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 |
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) |
|
| 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!!
The recipe IS spicy, however, so if you're making it for the kiddos, I recommend cutting the red pepper flakes in half.
Want more great recipes?
Please visit my Recipe Index for tons of ideas that you can cook with/for you family!
Grilled Zucchini Rolls
Vietnamese Style Lettuce Cups
Roasted Red Pepper and Basil Pesto Penne
Crock Pot Beef Broccoli
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. 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!!
