After all these seafood-heavy posts, it feels like this is RG’s own personal version of shark week. It’s not my fault that everywhere I turn lately, there’s a glut of affordable, quality seafood in our neighborhood and that might have a lot to do with it. For today’s dish, I wanted to try and do something a little Thai inspired. We don’t eat nearly as much Thai food as I would like due to Davis’ and I’s food allergies, so this is something I want to try and change in our personal kitchen.
Let me warn you, the pictures might look like there is heat in this dish… and well yeah, there is. We love our food spicy and this dish had me sweating. Homemade chili oil tends to do that; you could even follow steps 1 & 2 of this dish for a fiery oil base to cook most anything, if you wanted.
While they might not pack too much heat, my love of red peppers is second to none, so I include them everywhere I can. I think this dish is a bit of a mish mash between sweet and spicy, but it’s one that I can’t wait to make again.
What you’ll need:
- Shrimp – peeled, deveined, 1 lb.
- Olive Oil – 3 tbsp.
- Balsamic Vinegar – 1/2 cup
- Sugar – 1 tbsp.
- Red Pepper – 1 large, cut into strips
- Crushed Red Pepper Flakes – 2 tbsp.
- Arugula – 1 cup
- Shallot – 1 small, minced
- Angel Hair Pasta – 1 lb, cooked
- Cook pasta to package instructions, drain and set aside in a large bowl
- In a large frying pan add olive oil, shallots, red pepper. Once oil is hot, add red peppers and sugar, toss until peppers are fully coated. After 3 minutes, add balsamic vinegar and continue to cook down. Once peppers are cooked all the way through, remove with a slotted spoon and place in bowl with the pasta.
- In the same pan, add shrimp and coat in the balsamic glaze. Cook for 6 minutes on medium high heat until shrimp is fully cooked. Put shrimp and all pan sauces in the pasta bowl.
- Top with arugula and using a spaghetti spoon mix until all ingredients are evenly dispersed through the pasta.