Pasta – I used a gluten-free spaghetti but angel hair or even linguini would be good too
shrimp – about 1 lb for two people works well
tomatoes – I used about a 1/2 cup of golden grape
2 tbs fresh chopped basil
2 to 3 garlic cloves – chopped
1 small shallot – chopped
2 to 3 small sweet peppers – chopped
2 to 3 tbs cayenne pepper
1 tsp cumin
pepper – to taste
1/2 stick unsalted butter
1 1/2 cups heavy cream
Cook pasta according to package.
In a large skillet, melt butter with peppers, shallots and garlic. Saute 1 to 2 minutes or until butter is fully melted. Add tomatoes and cream. Allow to come to a gentle boil and cook until liquid is reduced by half, stirring occasionally.
Once sauce is reduced, add the cayenne as desired, cumin and pepper. Stir then add the shrimp. Cook 2 to 3 minutes, or until shrimp is fully cooked through.
Reduce heat and allow to simmer for about 3 to 5 minutes – sauce should reduce down to about a 1/4 of what you started with. If not, give it another minute or two. Add basil. Serve!
If it’s not spicy enough for you, add more cayenne, or decrease the amount if you like a little less spice.