I messed up at the grocery and bought chili sauce instead of chili paste, but I made the recipe anyway. It turned out awesome. I was worried about the heat and the chile sauce solved that issue. I was able to adjust the heat just to our taste with the red pepper. The chile sauce gave the tomatoes a little sweeter taste which went nice with the heat from the pepper. My husband thought this was an awesome dish. I did add extra tomatoes based on other reviews and the amount of sauce came out nicely. I served it with asparagus, a salad and bread.
Photo: Lee Harrelson; Styling: Jan Gautro
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Amount per serving
- Calories: 332
- Calories from fat: 15%
- Fat: 5.5g
- Saturated fat: 0.7g
- Monounsaturated fat: 0.8g
- Polyunsaturated fat: 2.1g
- Protein: 31.4g
- Carbohydrate: 40g
- Fiber: 3.2g
- Cholesterol: 172mg
- Iron: 5.3mg
- Sodium: 933mg
- Calcium: 95mg
- 8 ounces uncooked angel hair pasta
- 2 teaspoons vegetable oil
- 1 pound peeled and deveined large shrimp
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon bottled minced garlic
- 1 1/2 tablespoons chile paste with garlic
- 1 teaspoon ground cumin
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/2 cup chopped fresh parsley
- 1/2 teaspoon crushed red pepper
- Cook pasta according to package directions, omitting salt and fat.
- While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with salt and black pepper. Add the shrimp to pan, and cook 1 minute on each side or until done. Remove shrimp from pan.
- Add garlic to pan; sauté 1 minute. Add chile paste, scraping pan to loosen browned bits. Add cumin and tomatoes; simmer 10 minutes, stirring occasionally. Remove pan from heat. Stir in shrimp, parsley, and red pepper. Toss with pasta.
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