Another Shrimp Recipe!

Another shrimp recipe, you say?

 Yes-- we all know I'm obsessed! Plus, it's good for you (despite the high cholesterol, yes I know). Anyway, my endless love for shrimp has taken me to several delicious recipes, and I've found yet another that you might want to see. It took minutes to whip up and you could easily alter it a little to your tastebuds.

 For me, onions, broccoli and sun dried tomato were a perfect combination with the spicy shrimp. Bonus? You can even use frozen shrimp. (Though I prefer fresh, obviously). Enough already... here is how it goes down... (Adapted from BH & G)

 

 What ya need:
8  oz. dried angel hair pasta
3  cups fresh broccoli florets
1  6.5-oz. jar sun-dried tomato strips with Italian herb packed in oil
2  shallots, finely chopped
1  lb. frozen, peeled, and deveined shrimp with tails, thawed and drained
1/4  to 1/2 tsp. crushed red pepper
1/4  cup snipped fresh basil

What ya do:
1. In 4-quart Dutch oven cook pasta with broccoli according to pasta package directions. Drain; return to Dutch oven. Cover to keep warm.
2. Meanwhile, drain tomatoes, reserving oil. If necessary, add 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 minutes or until tender. Add shrimp and crushed red pepper; cook and stir 2 minutes. Add sun-dried tomatoes; cook and stir 2 minutes. Add sun-dried tomatoes; cook and stir 1 minute more or until shrimp are opaque.
3. Toss shrimp mixture with cooked pasta. Season with salt and pepper. Drizzle additional olive oil. Transfer to serving bowls. Sprinkle snipped fresh basil. Serves 4

My post was so long last night that I don't have any clever anecdotes today. Peace n' Luv.