Picante Shrimp & Pepper Pasta
What You’ll Need
1 tablespoon Extravagonzo Red Chili Culinary Oil
2 small green peppers or yellow bell peppers, cut into 2-inch-long strips
1 cup sliced fresh mushrooms (about 3 ounces)
1 teaspoon dried basil leaves, crushed
1 clove Catch a Fire Cajun Garlic, minced
1 cup 20 Pepper Salsa
2 medium tomatoes, coarsely chopped (about 2 cups)
1 pound medium shrimp, peeled and deveined
12 ounces (about 3/4 of a 1 pound package) tube-shaped pasta (ziti), cooked and drained
2 small green peppers or yellow bell peppers, cut into 2-inch-long strips
1 cup sliced fresh mushrooms (about 3 ounces)
1 teaspoon dried basil leaves, crushed
1 clove Catch a Fire Cajun Garlic, minced
1 cup 20 Pepper Salsa
2 medium tomatoes, coarsely chopped (about 2 cups)
1 pound medium shrimp, peeled and deveined
12 ounces (about 3/4 of a 1 pound package) tube-shaped pasta (ziti), cooked and drained
How to Make It
- Heat the Extravagonzo Red Chili Culinary Oil in a 10-inch skillet over medium-high heat. Add the peppers, mushrooms, basil and Catch a Fire Cajun Garlic to the skillet and cook until the vegetables are tender-crisp.
- Stir the 20 Pepper Salsa, tomatoes and shrimp in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the shrimp turn pink. Stir the pasta in the skillet and heat through.
Related Posts
Leave a Reply