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LINGUINI WITH SPICY SHRIMP SAUCE

1/3 c. olive oil

1 lg. onion, chopped

1/4 c. chopped parsley

3 tsp. minced garlic

1/2 tsp. red pepper flakes

1 can (28 oz.) Italian tomatoes, chopped, with their juice

1 tsp. sugar

1 tsp. salt

1/4 tsp. ground pepper

1 lb. shrimp

1 lb. linguini

Heat oil over medium heat. Add onion and saute until translucent (5 minutes). Stir in parsley, garlic, red pepper flakes, tomatoes with juice, sugar, salt and pepper. Reduce heat to low. Cook 20 minutes or until sauce is thickened, stirring occasionally. Stir in shrimp; cook until shrimp turn pink (about 3 minutes).

Meanwhile, cook pasta. Then mix sauce and pasta together and serve.

or this

SPICY SHRIMP

1/2 c. olive oil

2 tbsp. cajun seasoning

2 tbsp. fresh lemon juice

2 tbsp. chopped fresh parsley

1 tbsp. honey

1 tbsp. soy sauce

Pinch cayenne pepper

1 lb. shrimp, shelled & deveined

1 pkg. fresh linguini or angel hair pasta & prepare as directed

Combine first 7 ingredients in 9x13 inch baking dish. Add shrimp and toss to coat. Refrigerate one hour. Preheat oven to 450 degrees. Bake until shrimp are cooked thoroughly, stirring occasionally, about 10 minutes. Serve over pasta. Garnish with lemon wedge and serve with French bread.

This is divine!

Linguine with Shrimp Scampi

Vegetable oil

1 tablespoon kosher salt plus 1 1/2 teaspoons

3/4 pound linguine

3 tablespoons unsalted butter

2 1/2 tablespoons good olive oil

1 1/2 tablespoons minced garlic (4 cloves)

1 pound large shrimp (about 16 shrimp), peeled and deveined

1/4 teaspoon freshly ground black pepper

1/3 cup chopped fresh parsley leaves

1/2 lemon, zest grated

1/4 cup freshly squeezed lemon juice (2 lemons)

1/4 lemon, thinly sliced in half-rounds

1/8 to 1/4 teaspoon hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

You basically just answered your own question. Cook some shrimp in a skillet with olive oil, garlic, and crushed red pepper flakes. Add a little parsley at the end of the cooking, salt and pepper. You could even use a dried italian spice blend if you want. Toss that mixture over pasta and it'll probably be close to what you're hungry for. You can put a little butter on the pasta or in with the shrimp too. Remember that the longer you cook the crushed red pepper flakes and the more you use, the hotter your dish is going to turn out.

Cajun Shrimp Pasta

(serves 4 to 6)

Ingredients:

2 tablespoon olive oil

1/2 onion, chopped

1/2 teaspoon thyme

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

1/2 teaspoon basil

1 tablespoon chopped garlic

1 tablespoon Worcestershire sauce

1/2 teaspoon Tabasco sauce

2 cup diced peeled and seeded tomatoes

2 tablespoon sugar

1/2 cup green onions, chopped

3 cup chicken or shrimp stock

1 pound vermicelli pasta or linguine

1 pound fresh shrimp, peeled and deviened (can substitute chicken)

1/2 cup grated parmesan cheese

Directions:

Saute the onion in the olive oil for approximately four minutes. Add the garlic and stir. Add thyme, cayenne and black peppers, and basil and cook at low heat for five more minutes. Add everything else except for the pasta, shrimp, and cheese, and cook over low heat for an hour. Saute the shrimp in some butter and garlic until three-quarters cooked (pink, but not totally opaque). Add the sauce and cook for an additional two minutes. Add the cooked pasta and toss well with the grated cheese. Serve hot.

INGREDIENTS:

1 pound medium to large shrimp, peeled & deveined

1/4 stick butter

1/2 cup chopped green onions

1/4 pound fresh, sliced mushrooms

1/2 teaspoon salt

1/4 cup white wine

1 Tablespoon cornstarch

1 teaspoon Worcestershire sauce

Cayenne pepper (optional)

Fresh Parsley, chopped

PREPARATION:

Melt butter in skillet. Sauté chopped onion and sliced mushrooms over medium heat until soft. Add shrimp and cook, stirring occasionally, until shrimp turns pink, being careful not to overcook. Dissolve cornstarch in wine and add to skillet, along with salt, Worcestershire Sauce and cayenne, if desired.

Stir over low heat until sauce thickens. Serve over thin noodles or rice. Garnish with chopped fresh parsley.

Serves 4