LCI Chef David Tiner Makes Shrimp Pasta


LCI Chef David Tiner

Shrimp Vesuvius

Serves two


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


* 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

Copyright 2021 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Latest BRProud Articles

More Local News

Stay up to date with the latest news by downloading the BRProud App from the App Store or Google Play.

Trending Stories