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  • Fiery Shrimp And Angel Hair Pasta

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    Fiery Shrimp And Angel Hair Pasta
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/2 c. butter
    • 2 x garlic cloves chopped
    • 1 tsp crushed Szechwan peppercorns
    • 1 tsp warm chili oil
    • 1/4 c. minced fresh cilantro (or possibly 2 tbspns minced fresh parsley)
    • 1 1/2 lb raw medium shrimp - (abt 45 to 60) peeled, deveined
    • 2 Tbsp. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
    • 1/2 lb angel hair or possibly vermicelli pasta cooked
    • 1/3 c. grated Romano or possibly Parmesan cheese

    Directions

    1. In small saucepan, combine butter, garlic, peppercorns, and chili oil; simmer over low heat till butter is melted and garlic begins to sizzle. Remove from heat; stir in cilantro.
    2. Thread shrimp on four or possibly five skewers. Brush with extra virgin olive oil. Place shrimp in center of cooking grate. Grill 4 to 5 min till pink and just opaque, turning once halfway through grilling time. Don't overcook. Season with salt and pepper to taste.
    3. Remove shrimp from skewers; toss with butter mix, warm pasta, and cheese. Serve warm.
    4. This recipe yields 4 servings.
    5. Wine Recommendation: That grape can quench the fire of this sauce and yet cradle the tender shrimp flavor Sauvignon Blanc to the rescue!
    6. Beer Recommendation: A Mexican lager is well-versed in handling fiery spices and simple shellfish, and really comes alive when the food is grilled. Ole!
    7. Comments: A quick and delicious recipe to toss together on busy week nights.
    8. Note: If using wooden skewers, soak in water thirty min before using so ends will not burn during grilling time.

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