A fantastic combination! You will see how this simple pasta dish is a tasty option that will make any meal an amazing one.
An easy, quick recipe with very few ingredients.
Note: Of course, you can leave out the shrimp if you prefer the veggie version. Still, the spicy sauce will be delicious combined with your favorite pasta. Try it as a side dish as well; it perfectly pairs with roasts or grilled fare.
500 g (1 lb) linguine
1/3 cup olive oil
1 cup spring onions – cut into 1 cm pieces
2 cups tomatoes – peeled and diced
1-2 chili peppers – finely chopped, the ones you prefer, I used this time ají limo, the Peruvian hot chili pepper used for ceviche. Remove the seeds if you do not like it to be too hot! Click here to learn more about Peruvian hot chili peppers.
500 gr raw shrimp tails – peeled, deveined, and cut in half
freshly ground black pepper
Season shrimp, spring onions, tomatoes, and chili peppers with salt and pepper.
Cook pasta al dente. Drain and set aside, keeping it warm.
At the same time you start cooking the pasta, preheat a large, frying pan with olive oil. Add spring onions and sauté over high heat for 2 min.
Add chili peppers and tomatoes, and cook over medium heat for 5 min.
Incorporate shrimp, tossing to coat.
Correct the seasoning. Cook over high heat just until the shrimp change color from translucent gray to white/pink. As soon as this happens, remove from heat. Be especially careful with this step: Don’t overcook, or the result will be chewy shrimp.
Add cooked pasta. Toss to coat.