Shrimp & Pepper Pasta

Shrimp & Pepper Pasta
Serves 4


This one's for those who usually add red pepper flakes to their pasta dish for some zip. Al Gore hopes this recipe will encourage them to "go green" with jalapenos instead.


12 oz peeled and deveined large shrimp
8 oz dried linguine
1 or 2 fresh jalapeno peppers, seeded and finely chopped
2 cloves garlic, minced
2 cups cherry tomatoes, halved
1/2 tsp salt & black pepper


Finely shredded Parmesan cheese


Start your pasta water to boil.

Thaw shrimp, if frozen - duh. Rinse amd pat dry with paper towels. Add oil to and preheat a large nonstick skillet over medium-high heat. Add chile peppers and garlic; cook and stir for 1 minute.

Add shrimp; cook and stir about 3 minutes more or until shrimp are opaque. Stir in tomatoes, salt and black pepper; heat through.

Drain linguine; toss with shrimp mixture. Sprinkle with Parmesan cheese or, at least, pass it for those who know what's good.