Shop Ingredients 
Hot-Hot Spaghetti with Shrimp
Prep: 15 minutes
Cook: 10 minutes • Serves: 4
2 teaspoons PICS olive oil
2 garlic cloves, minced
1 large shallot, finely chopped (1/4 cup)
1 teaspoon PICS crushed red pepper
1 pound Market 32 raw 21-25 count peeled and deveined shrimp, thawed if necessary, tail shells removed and patted dry
1 package (1 pint) Market 32 grape or cherry tomatoes, halved
1/2 cup drained PICS hot pepper rings
1/4 cup dry white wine such as Sauvignon Blanc
1 tablespoon PICS unsalted butter
1/4 teaspoon PICS kosher salt
1/4 teaspoon PICS ground black pepper
2 tablespoons PICS lemon juice
2 tablespoons coarsely chopped fresh Italian parsley
1.Prepare pasta as label directs; drain and return to saucepot.
2.In large skillet, heat oil over medium heat. Add garlic, shallot and crushed red pepper; cook 3 minutes, stirring frequently. Add shrimp; cook 4 minutes or until shrimp turn almost opaque throughout, stirring occasionally. Stir in tomatoes, hot peppers, wine, butter, salt and black pepper; cook 1 minute or until heated through and shrimp turn opaque throughout, stirring ccasionally. Stir in lemon juice.
3.Add shrimp mixture and parsley to pasta; toss until well coated.
Approximate nutritional values per serving:
367 Calories, 7g Fat (3g Saturated), 129mg Cholesterol, 831mg Sodium,
50g Carbohydrates, 3g Fiber, 4g Sugars, 0g Added Sugars, 22g Protein