All Photos © Christine Elise McCarthy 2016
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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.
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
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.
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.
