Spicy Shrimp in Cream Sauce



Nature’s Farm Ghost pepper penne pasta

1 tbsp extra virgin olive oil

2 habanero peppers, seeded and chopped

1 tbsp hot chili powder

4 cloves garlic, crushed

1 pound medium shrimp – peeled and deveined

1 pint heavy cream

salt and white pepper to taste (optional)


Heat olive oil in a large skillet over medium-low heat. Add habanero peppers, and garlic, and fry for a few minutes to release the flavours. Add shrimp, and cook stirring constantly until pink, about 5 minutes. Season with chili powder, salt and pepper, stirring to evenly coat the shrimp. Stir in the cream, and cook over low heat until heated through, but do not allow to boil. Serve hot over Nature’s Farm Ghost Pepper Penne.