There are only two ways I would ever eat shrimp and marinated spicy shrimp scampi is one of them. The other one is, of course, the bang-bang. I found the recipe for marinated grilled shrimp on allrecipes.com and thought to give it a try since my husband loves shrimp. I liked the flavor but cared less for the tedious job of threading shrimp on the skewers. I also thought it could use more sauce, so I adjusted the ingredients and pinned the recipe along my feedback on Pinterest. Boy did it take off! That was three years ago and it is still getting repined. Sadly, it’s the most repined post I ever pinned. Finally, since it’s such a popular item, I am sharing my revised version.
1/3 cup Olive Oil
¼ cup chopped fresh Parsley
1 teaspoon dried Oregano
½ Lemon, juiced
1 tablespoon Hot Sauce (I used garlic chili)
1 clove Garlic, minced
1 tablespoon Tomato Paste
1 8-oz. can Tomato Sauce
1 teaspoon Salt
1 teaspoon freshly ground Black Pepper
1 pound large Shrimp, peeled and deveined
½ pound dry Angel Hair Pasta (about ½ package)
Rinse and clean the shrimp. If you’re using frozen, defrost before using. Place in a medium bowl. Mix together the first 10 ingredients in a small mixing bowl. Measure 1/3 cup of the sauce and pour over shrimp. Marinate refrigerated for at least one hour. Reserve the remaining sauce.
Add the pasta to a large pot of boiling salted water and cook until al dente. Refer to package directions for the cooking time.
Meanwhile, heat a large skillet over medium heat. Add marinated shrimp and sauté until just cooked through, about 3-4 minutes. Add the reserved marinade and cook, stirring to combine, for about 5-8 minutes. Remove from the heat.
Drain the pasta, add it to the skillet and toss. Adjust the seasonings with salt and pepper, to taste. Sprinkle with chopped parsley and serve immediately.
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