Sweet shrimp is ideal for spicy dishes like this. If you want just a light lick of heat, use 1/4 teaspoon red pepper. If you prefer more fire, go for 1/2 teaspoon (or more).
8 ounces uncooked campanelle (bell flower-shaped pasta) or rigatoni
12 ounces peeled and deveined extra-large shrimp
3/8 teaspoon kosher salt, divided
2 tablespoons extra-virgin olive oil
1 small onion, thinly sliced
1/2 red bell pepper, thinly sliced
4 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper
1/3 cup dry white wine
2 cups canned crushed tomatoes
2 tablespoons grated pecorino Romano cheese
1/4 cup thinly sliced fresh basil
1 tablespoon fresh lemon juice
How to Make It
Bring a medium saucepan of water to a boil over high heat. Add pasta. Cook according to package directions; drain.
Sprinkle shrimp with 1/8 teaspoon salt. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add shrimp; cook 1 1/2 to 2 minutes on each side or until done. Transfer shrimp to a plate.
Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion, bell pepper, garlic, and crushed red pepper; cook 3 minutes or until vegetables are slightly softened, stirring occasionally. Add wine; cook 1 minute. Stir in tomatoes and remaining 1/4 teaspoon salt; cook 5 minutes or until slightly thickened, stirring occasionally. Stir in shrimp and cheese; cook 30 seconds or until thoroughly heated. Remove from heat; stir in basil and lemon juice. Place about 1 cup pasta in each of 4 bowls; divide shrimp mixture evenly over pasta.
This was pretty easy to put together and quite tasty. Using the crushed tomatoes is key, as it makes the sauce nice and thick. It reheated ok the next day, although reheated shrimp always get a little rubbery. It looks pretty fancy, so could even be good for guests.
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