Don’t you just want to lick your fingers when you’re eating a really tasty meal? I know I do. That’s why I love a dinner where the chef (me!) says, “Go ahead and lick your fingers.” That doesn’t always happen when you’re having pasta but with this meal, trust me, you’ll want to.
You’ll want to buy shrimp with the shells on, too, for this recipe and here’s why: when you’re peeling the shrimp with the tasty wing sauce on it, you have to lick your fingers. You don’t want any of the sauce to get wasted on your cloth napkin. I’m giving you permission. Go right ahead and lick them! You’ll think you’re eating chicken wings only there’s no football game on the television, it’s shrimp, and you’re enjoying pasta.
The “Hot Wing Sauce” used in this recipe is from ‘Saucy Mama’ – a local company who provided me with several sauces to create a “winning” recipe. Why winning you ask? Well, this recipe is being entered into their annual recipe contest…
It’s that time of year again where Barhyte Specialty Foods is looking for spectacular home-cook chefs to compete in Saucy Mama’s 2014 Food Blogger Recipe Contest. But this year, the stakes are higher than ever…This year, the Grand Champion of our recipe contest will be headed to the 2014 WORLD FOOD CHAMPIONSHIPS – only the largest food competition in the world- in Las Vegas!
The requirements for the recipe were that the recipe had to be “easy to recreate and great for families and/or parties, that are delicious and of course, inventive.” This recipe hits all of those and don’t forget – I’m a very “Saucy Mama!” Just ask my family!
- 1 pound shrimp, raw with shells on (un-thawed, if frozen)
- 3/ 4 cup Saucy Mama Hot Wing Sauce
- 1½ cup chicken broth or vegetable broth
- 1 pound pasta
- 2 Tablespoons scallions, chopped; for topping
- Parmesan cheese for topping
- fresh lemon, optional topping
- red pepper flakes, optional topping
- Thaw shrimp.
- Place thawed shrimp in a sauce pot large enough for the shrimp, sauce, and broth.
- Cover shrimp with the sauce and broth. Marinate for about ½ hour.
- Bring a pot of salted water to boil for the pasta.
- Add pasta to the boiling water and cook until desired done-ness, about 11 to 12 minutes.
- While pasta is cooking, bring shrimp, sauce, and broth to a boil. Lower to simmer and cook for about 8 minutes with the lid on. Shrimp are done when they’re firm. Test by pressing down with a fork.
- Drain pasta and return to stove.
- Carefully pour shrimp and sauce mixture over pasta and combine.
- Serve into bowls and top with chopped scallions and Parmesan cheese. Enjoy!
So cross your fingers – and hope that I’ve got the winning recipe!
Notes for this recipe:
- While the shrimp is marinating, put together your green salad and salad dressing. Don’t know how to make your own salad dressing? Use a mortar and pestle and add oil and vinegar. Finish with a splash of fresh lemon juice and a squirt (about a teaspoon) of Dijon mustard. Or, you can use one of Saucy Mama’s salad dressings. They’ve got a “Four Leaf Balsamic” and a “Honey Dijon” that are quite tasty.
- Need more tang? Add a squirt of fresh lemon to your dish.
- Need more kick? Add a few red pepper flakes to your dish.
Want to win some sauces yourself? You’re in luck! Saucy Mama is sending a lucky Go Gingham reader the following new sauces to try at home! – Jamaican Jerk Wing Sauce
– Orange Habanero Wing Sauce
– Honey BBQ Wing Sauce
Leave a comment below telling me what sauce you’d most like to try – or what makes you a ‘Saucy Mama!’ Using “Random Number Generator” and having my handsome assistant (husband) as a proxy, I’ll draw a number. Contest ends Monday, May 19, 2014 at 1:00pm (PST). Winner will be notified by email and will receive the sauces from Saucy Mama/Barhyte Specialty Foods. You may enter one time only. Sorry international readers but this contest is for U.S. residents only.
The contest is over but you can still make this dish! Disclosure: I received these products for use in this recipe and a reader will be chosen to win sauces, too. This is being disclosed in accordance with the FTC’s guidelines.