Firecracker Shrimp With Pasta:
Some Like It Hot

For some, the combination of cayenne and red pepper can be a bit strong- for others, it is still too tame. By reducing or adding the cayenne pepper to your family's preferences, this recipe can be customized for everybody.

(corn, dairy, dye, egg, gluten, peanut, soy(check label), and tree nut free)

• 1 T. olive oil
• 1/2 lb. fresh or frozen snow peas
• 1 red/green bell pepper, julienned
• 1 medium garlic clove, minced
• 1 T. tapioca flour
• 1 1/2 cup homemade chicken broth
• 1/2 tsp. dried basil
• 1/2 tsp. paprika
• 1/2 tsp. dried thyme
• 1/4 tsp. cayenne pepper
• 1/4 tsp. black pepper
• 1/4 tsp. dried red pepper flakes
• 1 lb medium shrimp, peeled and deveined
• 4 cups gf spaghetti, cooked
• 1/2 T. chopped fresh parsley

Place oil in a large skillet or dutch oven. Saute vegetables (snow peas, bell pepper and garlic) for approximately 3-4 minutes till tender. Remove vegetables and set aside.Combine tapioca flour with 2 T. chicken broth until a smooth paste. Add this into same skillet with balance of chicken broth plus basil, paprika, thyme, and all three peppers. Bring mixture to a boil and stir till slightly thickened.Add shrimp. Reduce heat and cook for approximately 5 minutes until shrimp are pink. Return vegetables to skillet and warm vegetables for 2-3 minutes. Remove from heat, cover and keep warm.To serve, divide pasta between four dinner plates. Garnish with chopped parsley, grated parmesan (cow, rice or soy)cheese, and grated lemon peel if desired. Top with the shrimp mixture.

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