spicy pepper shrimp pasta {recipe}

spicy pepper shrimp pasta header

Originally from the Junior League of Pasadena‘s cookbook, California Sizzles {Which everyone should have, by the way.  It is amazing!}, this is one of my favorite shrimp dishes {and it’s a family favorite too!}.  We have changed the recipe around a little bit, but it is every bit as delicious as the original.  From start to finish, this dish only takes about 20 minutes to make and is great served with a big green salad.  Be careful if you’re thinking about serving this dish to kids, however…it’s pretty SPICY!

{ingredients}

1/4 cup butter

3 garlic cloves, minced {or I use about 1 1/2 – 2 tsp. of minced garlic from a jar}

1 tsp. red pepper flakes

1 tsp. black pepper

1/2 tsp. salt

1 lb. frozen shrimp

1 whole lemon washed and thinly sliced

1/2 to 1 lb. pasta of your choice, cooked {we usually use linguine}

Parmesan Cheese

{directions}

Melt butter in a saucepan.

Add minced garlic and stir until heated, but not browned.

Stir in red pepper flakes, black pepper, and salt.

Add shrimp and lemon slices and stir until coated.

Pour shrimp mixture into a baking or casserole dish and cook at 400 F for about fifteen minutes, stirring occasionally.

Pour over cooked pasta and serve.  We like to top our pasta with grated Parmesan cheese to taste.

Enjoy,

Jenny

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