Author Notes
I initially made this recipe about 25 years ago. Back then it was hard to find recipes that were spicy. I have been making it ever since. It was published years ago in a Junior League Cookbook but it is my own recipe! —baconb
Ingredients
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1
lemon, juiced
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3/4 cup
olive oil
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3/4 cup
dry white wine
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1 1/2 teaspoons
ground cumin
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1 1/2 teaspoons
dried oregano
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2
bay leaves
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10
dried small chili peppers
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10
plum tomatoes, chopped
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3/4 cup
sun dried tomatoes, packed in oil, finely chopped
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12
garlic cloves, minced
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1 pound
shrimp, shelled and deveined
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1 pound
angel hair pasta, cook and drain well, just prior to serving
Directions
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In a large sauce pan, combine the olive oil, wine, cumin, oregano, bay leaves, chili peppers, plum tomatoes, sun dried tomatoes and garlic. Bring to a boil; reduce heat and simmer for 45 minutes. Just before serving, saute the shrimp in a seperate pan in a little olive oil for 2 to 3 minutes, or until cooked. Add shrimp to sauce, toss with the angel hair pasta and serve immediately.
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Warn your guests not to eat the chili peppers, they are for flavor - or pull them out before serving.
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