Spicy Shrimp Pasta

• 1 3/4 lbs jumbo shrimp, peeled and deveined, tails intact
• 1 tbsp vegetable oil
• 1/4 cup extra virgin olive oil
• 2 tbsp butter
• 3 None shallots, finely chopped
• 7 cloves garlic, crushed
• 1/4-1/2 tsp red pepper flakes
• 1/2 cup tomato paste
• 1 jar (12 oz) sun-dried tomatoes in oil, drained and minced
• 1/2 cup dry white wine
• 1 tbsp fresh thyme leaves, chopped
• 1 None lemon, peel grated
• 1 pkg (16 oz) fettuccine or spaghetti
• 2 tbsp finely chopped parsley

1. Dry the shrimp by placing them on a board lined with paper towels, patting the tops with more paper towels. Season with salt and pepper.
2. Heat vegetable oil in large skillet on high heat. Add a third of the shrimp, without moving them, cook until one side is golden. Turn and cook the other side (this shouldn't take more than a couple of minutes). Remove shrimp to a plate. Repeat with the remaining shrimp.
3. Reduce heat to medium. Add extra virgin olive oil, butter, shallots, garlic and red pepper flakes. Cook, stirring, for 10-15 mins until golden (don't let them crisp or burn). Add tomato paste and sun-dried tomatoes; cook for another few minutes.
4. Add wine and boil rapidly on high heat for 1-2 mins to evaporate the alcohol. Stir in the thyme and lemon peel.
5. Meanwhile, cook the pasta in a large saucepan of boiling salted water according to package directions. Drain, reserving 1 cup of the cooking water. Return pasta to the pan.
6. Add the pasta water to the sauce and cook for 5 mins until thickened. Season to taste. Stir in shrimp and parsley. Add the sauce to the pasta and toss. Serve in bowls with crusty bread, if desired.

jumbo shrimp, vegetable oil, extra virgin olive oil, butter, shallots, garlic, red pepper, tomato paste, tomatoes, white wine, thyme, lemon, parsley

Taken from recipes-plus.com/api/v2.0/recipes/33314 (may not work)