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Frank's® RedHot®



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Servings: 20


  • 1 1/2 cups Butter, hot
  • 1/4 cup Garlic, minced
  • 2 tbsp. Basil leaves, dried
  • 1 tbsp. Oregano leaves, dried
  • 1 tbsp. Thyme leaves, dried
  • 2 1/2 tsp. Salt
  • 1 1/4 tsp. Black pepper, ground
  • 1 1/4 tsp. Cayenne pepper, ground
  • 5 lbs. Shrimp, medium, raw, cleaned, thawed
  • 4 1/2 cups Tomatoes, canned, diced
  • 1 1/4 cups Beer or chicken stock
  • 5 tbsp. FRANK'S® RedHot® Original Cayenne Pepper Sauce
  • 2 tbsp. FRENCH'S® Classic Worcestershire Sauce
  • 2 lbs. Fettucini,dry
  • to cover Water, boiling


  • 3. Add pasta to boiling water. Return to boil and boil for 11 to 13 minutes, or until pasta is tender but firm. Remove from heat. Drain. Toss with shrimp. Keep warm.
  • 1. Combine butter, garlic, basil, oregano, thyme, salt, pepper and cayenne pepper a in large skillet. Sauté over medium heat for 1 minute.
  • 2. Add shrimp, tomatoes, stock, RedHot and Worcestershire sauce to spices. Bring to boil over high heat. Reduce heat to medium and simmer for 3 to 5 minutes, or until shrimp turns pink.