This recipe is the best pasta with shrimp dish I’ve ever tasted! The shrimp comes out perfectly cooked and tender and the hot garlic sauce adds that little punch I love in all my food. If you don’t like spicy hot seasoning, you can tone down the amount of red pepper flakes.
- 1 pound large uncooked shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons garlic, chopped
- ½ teaspoon red pepper flakes
- ½ cup white grape juice
- 1 (28-ounce) can diced tomatoes, drained
- ½ teaspoon Splenda® or sugar
- 1 tablespoon garlic, chopped (optional)
- 1 pound angel hair pasta
- 1 tablespoon parsley
- If shrimp is frozen, thaw under running water for a few minutes. Let drain.
- In a medium sized bowl, put olive oil, garlic, and red pepper flakes. Add thawed shrimp and coat with olive oil mixture. Put onto a large, hot skillet over medium heat, using a scraper to get all the oil in the bowl into the pan with the shrimp. Cook shrimp just until pink. Remove from heat and set aside.
- Cook pasta according to directions for al dente, reserving ½ cup of pasta cooking water, drain pasta then put into a large bowl. Set aside.
- In a saucepan, put white grape juice, drained tomatoes, and Splenda®. Add optional garlic if so desired. Simmer for 5 minutes.
- Pour tomato mixture over pasta and toss lightly. Add shrimp mixture and toss lightly. If pasta is too sticky incorporate the tomato mixture and shrimp mixture, pour reserved pasta water over it.
- Put into a serving bowl and toss lightly. Sprinkle parsley over the top and serve immediately.