Fiery Shrimp and Angel Hair Pasta

Fiery Shrimp and Angel Hair Pasta A quick and delicious recipe to toss together on busy week nights. 1/2 cup butter 2 cloves garlic, minced 1 teaspoon crushed Szechwan peppercorns 1 teaspoon hot chili oil 1/4 cup chopped fresh cilantro or 2 tablespoons chopped fresh parsley 1-1/2 pounds raw medium shrimp, peeled and deveined (about 45 to 60 shrimp) 2 tablespoons olive oil Salt and pepper 1/2 pound angel hair or vermicelli pasta, cooked 1/3 cup grated Romano or Parmesan cheese In small saucepan, combine butter, garlic, peppercorns, and chili oil; simmer over low heat until butter is melted and garlic begins to sizzle. Remove from heat; stir in cilantro. Thread shrimp on four or five skewers. Brush with olive oil. Place shrimp in center of cooking grate. Grill 4 to 5 minutes until pink and just opaque, turning once halfway through grilling time. Do not overcook. Season with salt and pepper to taste. Remove shrimp from skewers; toss with butter mixture, hot pasta, and cheese. Serve hot. Makes 4 servings. Note: If using wooden skewers, soak in water thirty minutes before using so ends won’t burn during grilling time.


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