BLACK SPAGHETTI WITH ROCK SHRIMP AND SPICY SOPPRESSATA

BLACK SPAGHETTI WITH ROCK SHRIMP AND SPICY SOPPRESSATA image

Categories Pasta

Number Of Ingredients 13

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1 pound black spaghetti
2 tablespoons extra-virgin olive oil
4 cloves garlic, sliced
6 ounces fresh rock shrimp
1 cup soppressata, chopped
4 tablespoons jalapeno pesto (recipe below)
1 cup scallions, sliced
Salt and freshly ground black pepper
3 cups Jalapeno peppers, roughly chopped
1/2 cup sliced almonds
1/2 cup red onions, chopped
Salt
1/2 cup extra-virgin olive oil

Steps:

Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Add the spaghetti to the pot and cook until tender but al dente, about 6 to 7 minutes. While the pasta is cooking, heat olive oil in a 12- to 14-inch sauté pan over medium-high heat. Sauté garlic, rock shrimp and soppressata until the garlic is toasted and the shrimp are cooked just through. Add the jalapeno pesto. Drain pasta and add it to the sauté pan. Toss gently to coat the pasta with the sauce. Divide pasta evenly among four warmed plates. Sprinkle with scallions and season with salt and freshly ground black pepper. Serve immediately. Jalapeno Pesto Instructions Place all ingredients in the food processor until pureed. Reserve leftover jalapeno pesto in the refrigerator for up to one month.