Photo: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen
Serves 4

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).

How to Make It

Step 1

Bring a medium saucepan of water to a boil over high heat. Add pasta. Cook according to package directions; drain.

Step 2

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.

Step 3

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.

Ratings & Reviews

Four stars

May 07, 2015
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.