I am on a pasta kick this week! Actually, I shouldn't have put an exclamation mark behind that last sentence because I am supposed to be working on making healthy dishes and not indulging on pasta every night. Anyway, I found this recipe a while ago while browsing through foodgawker. Today I had a craving for seafood and I immediately remembered this recipe. It orginally called for smoked paprika and turkish pepper. I only had paprika in my pantry and have no idea what turkish pepper is. Google was surprisingly no help. If you know what it is, please comment below! s. I used cayene pepper instead. I added a little smoked chipotle tabasco sauce to try to add a smoky flavor to the mix. Next time, I will definitely use the smoked paprika as it wasn't as smoky as I expected. This meal was still yummy nontheless!
Smoky Shrimp with Spinach Pasta
Courtesy of The Purple Kitchen
12 oz shrimp, cleaned and shells removed
10-12 cloves garlic
1 teaspoon kosher salt
2 tablespoons paprika
1/2 teaspoon cayenne pepper
1 teaspoon chipotle tabasco sauce (optional)
1/4 cup olive oil
1/2lb spinach spaghetti
Boil water and prepare pasta according to directions on the package.
Mince garlic and stir with salt. Heat pan (preferably cast iron skillet) and add olive oil. Add garlic and saute for about 1 minute. Add paprika, cayenne pepper, and chiptole tabasco sauce and stir until well mixed.
Add shrimp and saute for about 3-4 minutes until no longer grey. Drain pasta and add to pan with shrimp. Stir and mix well. Drizzle with a bit of olive oil.