Spicy Shrimp Diablo

We’re back in Louisville after a fun, yet busy, Thanksgiving weekend! We saw friends, went to a Thanksgiving day parade, ate your traditional Thanksgiving meal with family and hit the stores for some mild Black Friday shopping.

We took Gracie to the parade, fearing she would be psycho, but she was surprisingly delightful!

Poor Lady Liberty is too tall for the power lines and the people just don’t realize it! This happened last year too. 🙁

Our wonderful Thanksgiving dinner spent at Kevin’s Aunt’s house.

I went to Target on Thursday night with Kevin’s sister Alison and her friend from high school (don’t worry, we didn’t leave Thanksgiving early or stand in outrageous lines) and Kev and I bought a new TV (for that house we don’t have)! So it’s still sitting in its box.

Speaking of house hunting, we went looking all afternoon with our agent and I am just so torn! We know we don’t want to settle but I’m unsure if we’re passing up a house just because we don’t think it’s “perfect.” Is that such a thing?

And at the same time, all Kevin and I want is to be settled! I’m so sick of moving around and always being in transition. This year feels so much different than last year – we both feel like we’re just “stuck” until we find a house we like. It’s weird.

Regardless, we won’t have a house by the time our temp housing runs out so we’re looking for apartments to move into after the first of the year. This also means that we don’t have any Christmas decorations for our place since they’re all in storage. 🙁

ANYWAYS, I have a new recipe for you and it’s pretty darn delicious if I do say so myself!

Spicy Shrimp Diablo
recipe adapted from myrecipes.com

Ingredients

  • 1 box whole-grain linguine (I used whole grain; regular would work too!)
  • 1 lb. peeled and deveined shrimp
  • 1.5 cans (14.5 oz. cans) diced tomatoes, undrained
  • 3 tsp. EVOO
  • Zest of 1/2 a lemon
  • Juice of 1/4 a lemon
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 tbsp. minced garlic
  • 1 tbsp. parsley
  • 1 tbsp. crushed red pepper
  • 1 1/2 tbsp. chile paste
  • 1 tsp. ground cumin
I like to set all of my ingredients out beforehand – I find it makes cooking the meal go by much quicker!

Instructions

  • Cook the pasta according to the box; salt boiling water before adding pasta
  • While pasta is cooking, heat EVOO in a large skillet over medium-high heat.
  • Sprinkle shrimp with salt, pepper and lemon zest after patting shrimp dry.
  • Add shrimp to pan and cook for 2-3 minutes total until pink.
  • Remove shrimp and set aside under foil tent to keep warm.
  • Add garlic; saute for 1 minute.
  • Add chili paste, stir with garlic.
  • Add tomatoes, lemon juice, cumin and red pepper flakes. Sautee for 7-8 minutes.
  • Stir in shrimp until they are reheated.
  • Toss with pasta
  • (Optional: top with parmesan cheese)
The original recipe didn’t call for lemon, but I found that when I tasted the sauce at first, it needed a little something so I added some extra red pepper flakes and a tad bit of lemon to kick up all of the flavors. It worked!

Remember that shrimp cooks very fast, so make sure you take them out of the pan as soon as they’re pink or they’ll taste rubbery!

I didn’t have chile paste on hand so I had to buy some, but it wasn’t too expensive and it lasts awhile!

Normally I like white-based seafood pastas, but this was perfectly light and flavorful.

And it wasn’t too spicy! If you’re worried about spice, I’d suggest toning down the crushed red pepper and add more as you go if needed.

The addition of cheese tied everything perfectly together!

It was a win-win dish and was even tastier as leftover lunch today. 🙂

I hope everyone enjoys their full week back at work after a long weekend off. You know I’m dreading it, but thankfully I have a little work trip to a very exciting city (TBA later!) Tuesday – Thursday that should help this week fly by. Once November is over, I will be SO happy because we’ll just be two weeks away from our CRUISE and CHRISTMAS VACATION!

 

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