Fiery Shrimp fra Diavolo with Squid Ink Pasta

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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vromans back

This is my first recipe posted since June 16th.   On June 20th, I came home from a 14-hour day at work to find my beautiful, 4-year-old pug, Memphis, dead.  Without explanation.  My world shattered.  Posting recipes seemed so trivial & like an insult to my loss.  I still cry almost every day.  I cried when I opened this blog & saw my last post – explaining my absence here.  He was one of the very, very special ones & I miss him agonizingly.  So – please pardon me if I just post this recipe & have nothing much more to say.

This is VERY easy, very spicy (but you can adjust that) and a very rare seafood recipe from me.  I gave up seafood three years ago or so – but I could not resist this squid ink pasta when I saw it & shrimp seemed the best way to serve it.  So – without further adieu – let me present my Fiery Shrimp fra Diavolo with Squid Ink Pasta.

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Fiery Shrimp fra Diavolo with Squid Ink Pasta

Serves 2

INGREDIENTS

1/2 lb squid ink pasta (or any pasta of your choice)

1/2 to 1 lb raw shrimp – shelled & cleaned

1 TBS olive oil

5 oz – 10 oz cherry tomatoes – halved (reserve a few for garnish)

1-6 garlic cloves – sliced, crushed or whole (or to taste)

1-3 jalapenos – chopped (or to taste)

1 tsp to 1 TBS crushed red pepper (or to taste)

1 cup pasta sauce of choice

S&P

Chopped parsley

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DIRECTIONS

Cook the pasta.

Meanwhile – heat the olive oil & ad the jalapenos & tomatoes.  saute over high heat until the tomatoes soften a bit.  Add the crushed red pepper & garlic & saute one minute.  Add the tomato sauce & heat until bubbly.

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Add S&P to taste.  Just before the pasta is done – add the shrimp to the sauce & cook through – being careful not to overcook the shrimp.

Drain the pasta & toss with the sauce.  Serve garnished with fresh, chopped parsley & quartered, raw cherry tomatoes.

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