Spicy Shrimp & Pasta

  • 1 lb. linguine or spaghetti
  • 1 lb. frozen cooked shrimp
  • 6 cloves garlic, peeled and smashed
  • 1/4 cup olive oil
  • 1½ cups Sting Ray® Bloody Mary Mixer
  • 1/4 cup parsley
  • Cracked pepper
Defrost shrimp in cold water and drain. While cooking linguine, heat garlic in olive oil for one minute in skillet. Add shrimp and sauté for 3 minutes. Add Sting Ray® and heat for one minute or until steaming. When pasta is al dente (slightly firm), drain. Do not rinse. Add parsley to shrimp and toss with pasta. Season with cracked pepper; grated cheese is optional. Serves 4.
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