Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Ingredients[]
- 8 ounces uncooked angel hair pasta
- 2 teaspoons vegetable oil
- 1 pound peeled and deveined large shrimp
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon bottled minced garlic
- 1 1/2 tablespoons chile paste with garlic
- 1 teaspoon ground cumin
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/2 cup chopped fresh parsley
- 1/2 teaspoon crushed red pepper
Directions[]
- Cook pasta according to package directions, omitting salt and fat.
- Drain.
- While pasta cooks, heat oil in a large nonstick skillet over medium-high heat.
- Sprinkle shrimp with salt and black pepper.
- Add shrimp to pan, cook 1 minute on each side or until done.
- Remove shrimp from pan.
- Add garlic to pan; sauté 1 minute.
- Add chile paste, scraping pan to loosen browned bits.
- Add cumin and tomatoes; simmer 10 minutes, stirring occasionally.
- Remove pan from heat.
- Stir in shrimp, parsley, and red pepper.
- Toss with pasta.
Yield: 4 servings (serving size: 2 cups)