LCI Chef David Tiner Makes Shrimp Pasta

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LCI Chef David Tiner

Shrimp Vesuvius

Serves two

Ingredients

4 ounces unsalted butter

½ cup onion, diced small

½ cup red bell pepper, diced small

1 clove garlic, peeled and thinly sliced

1/8 tsp crushed red pepper flakes

¼ cup white wine

1tsp lemon juice

¼ tsp salt

1/8 tsp black pepper

16 large shrimp, peeled and veined

8 grape tomatoes, halved (optional)

4 ounces angel hair pasta, cooked

Directions

* In a large skillet melt the butter.

* Add the onion, bell pepper and garlic, cook over medium low until onions are translucent, but not brown.

* Add the crushed red pepper, white wine and lemon juice; bring to a simmer.

* Add the shrimp and tomato halves, cook for one minute or until shrimp are done.

* Divide the pasta into two bowls and top with shrimp, and then ladle sauce over each portion.

* Serve with a nice rustic baguette

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