Spicy Shrimp Pasta - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
Add wine and boil rapidly on high heat for 1-2 mins to evaporate the alcohol. Stir in the thyme and lemon peel.
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.
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.