1 (6.5 oz) jar sundried tomato strips with italian herb packed in oil
2 shallots, finely chopped
1 lb frozen, peeled, and devined shrimp with tails, thawed and drained
1/4 to 1/2 tsp crushed red pepper
1/4 cup snipped fresh basil
In 4-qt dutch oven cook pasta with broccoli according to pasta package directions. Drain; return to Dutch oven. Cover to keep warm.
Meanwhile, drain tomoatoes, reserving oil. If neccessary, ad olive oil to equal 1/4 cup. In extra-large skillet heat oil over medium-high heat. Add shallots; cook and stir 1 to 2 min. or until tender. Add shrimp and crushed red pepper; cook and stir 1 minute more or until shrimp are opaque.
Toss shrimp mixture with cooked pasta. Season with salt and pepper. Drizzle additional olive oil. SPrinkle with snipped basil.
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