Spicy Shrimp Pasta

Easy. Yummy. Quick. I will give you the long way and the short way. The recipe is from Better Homes and Gardens.

My quick way:

12 oz cooked, peeled, de-tailed shrimp
Pasta of your choice (Enough for 3 big servings)
2 cups of fresh broccoli
Half of an 8oz jar of Sun Dried Tomatoes
Crushed red pepper to taste
Basil

Cook pasta as directed.  Thaw shrimp by running water over it in a colander.  Steam fresh broccoli. (I use a Pampered Chef Micro cooker). Pour 1/4 cup of the oil out of the sun dried tomatoes.  In a skillet heat the shrimp in the oil.  Season with crushed red pepper and add sundried tomatoes.  I drained the oil after the shrimp cooked because I did not want the meal really greasy.  Add broccoli and season with fresh or dried basil.  Mix the shrimp, broccoli, tomato mixture with the cooked and drained pasta.

The long way from Better Homes and Gardens:

8 oz. dried angel hair pasta
3 cups fresh broccoli florets
1 6.5-oz. jar sun-dried tomato strips with Italian herb packed in oil
2 shallots, finely chopped
1 lb. frozen, peeled, and deveined shrimp with tails, thawed and drained
1/4 to 1/2 tsp. crushed red pepper
1/4 cup snipped fresh basil

1. In 4-quart Dutch oven cook pasta with broccoli according to pasta package directions. Drain; return to Dutch oven. Cover to keep warm.

2. Meanwhile, drain tomatoes, reserving oil. If necessary, add olive oil to equal 1/4 cup. In extra-large skillet heat oil over medium-high heat. Add shallots; cook and stir 1 to 2 minutes or until tender. Add shrimp and crushed red pepper; cook and stir 2 minutes. Add sun-dried tomatoes; cook and stir 2 minutes until shrimp are opaque.

3. Toss shrimp mixture with cooked pasta. Season with salt and pepper. Drizzle additional olive oil. Transfer to serving bowls. Sprinkle snipped fresh basil. Serves 4