Dinner
Spicy Jalapeno-Shrimp Pasta
Tender shrimp and linguine soak up the bright heat of fresh jalapeño and garlic while sweet cherry tomatoes burst alongside, finished with a shower of parmesan that melts into every twirl.
- Total
- 19 min
- Prep
- 5 min
- Cook
- 14 min
- Serves
- 4
Nutrition per Serving
- Calories
- 321
- Protein
- 26g
- Carbs
- 48g
- Fat
- 3g
- Fiber
- 3g
- Sugar
- 4g
- Sodium
- 423mg
Ingredients
- 12 oz fresh or frozen peeled and deveined large shrimp
- 8 oz dried linguine
- Nonstick cooking spray
- 1 to 2 fresh jalapeño chile peppers, seeded and finely chopped (see Tip)
- 2 clove garlic, minced
- 2 cup cherry tomatoes, halved or quartered, or chopped tomatoes
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp Finely shredded Parmesan cheese
Instructions
- Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Meanwhile, cook linguine according to package directions.
- Coat an unheated large nonstick skillet with cooking spray. Preheat over medium-high heat. Add chile peppers and garlic to hot skillet and cook 1 minute, stirring occasionally. Add shrimp; cook and stir about 3 minutes more or until shrimp are opaque. Stir in tomatoes, salt, and black pepper; heat through.
- Drain linguine; toss with shrimp mixture. If desired, sprinkle with Parmesan cheese.