Spicy Shrimp Pasta
7,9 / 10
ready in 1 hr
- For chili sauce
- 3 tablespoons butter
- ½ small onion (peeled and minced)
- 2 tablespoons fresh parsley (chopped)
- 8 ounces ground Beef
- 2 tablespoons Marsala wine
- salt (to taste)
- Black pepper (to taste)
- ¾ cup Tomato paste (canned)
- 1 teaspoon crushed Red pepper flakes
- 1 cup Beef stock (divided)
For chili sauce:
In a large frying pan over medium heat melt butter. Add onion and parsley and cook until softened. Add beef and cook until meat is browned.
Turn heat up and add Marsala wine, salt and pepper. Stir until liquid has evaporated.
Reduce heat and add tomato paste, red pepper flakes and 1/2 cup beef stock. Stir and cover; allow mixture to simmer approximately 30 minutes, adding more beef stock a little at a time as it evaporates. While simmering, prepare pasta.
Cook Garganelli pasta al dente according to package directions. Add peas in the last 5 minutes of boiling time. Drain and set aside.
Heat olive oil and garlic in medium frying pan over medium-high heat. Add shrimp and saute until no longer pink, about 5-7 minutes
To serve, toss pasta and peas together with chili and shrimp. Serve immediately with Parmesan cheese