“Sweet and spicy shrimp with pasta....YUMMY!! I haven't tried this one yet, because I just found it in my Southern Living Cookbook, but my parents live in Lafayette, Louisiana so I feel obligated. OH and it sounds really good too!”
READY IN:
1hr 1min
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel shrimp, reserving the shells. Devein shrimp if desired, and set aside.
  2. Combine the shrimp shells, 2 cups water, 1/2 tsp salt, and 1/4 tsp black pepper in a medium saucepan; bring to a boil.
  3. Reduce heat and simmer, uncovered, for 15 minute.
  4. Pour the stock through a strainer into a bowl and discard the shells. Set aside 1/4 cup shrimp stock for other uses, if desired.
  5. Cook shrimp in 1 Tbs butter in a large saucepan over medium-high heat, stirring constantly, 3 min or until shrimp turn pink.
  6. Remove shrimp from pan, set aside and keep warm.
  7. Cook the bell pepper, onion and jalapeno in remaining 1 Tbs butter in pan over medium-high heat, stirring constantly for 5 min or until vegetables are tender.
  8. Stir in remaining 1/2 tsp salt and 1/4 tsp ground black pepper, tomato, brown sugar, red pepper, white pepper, and garlic; cook for 5 min, stirring occasionally.
  9. Add the reserved 1/4 cup shrimp stock and cook for 5 min, stirring occasionally.
  10. Add the shrimp and cook until mixture is thoroughly heated, stirring occasionally.
  11. Serve over linguine.

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