I always have leftover jalapenos, thai chilies or other hot peppers that haven't been used up during the season. I take leftovers and dry them on the counter over weeks or often months. Then I just pop them into a shaker for homemade chili pepper flakes.
1 serving dried fettuccine (spaghetti, linguini)
4 black tiger shrimp, shelled
1/2-3/4 Tbsp minced garlic (I used a garlic press)
Juice of 1 lemon
1/2 tomato, diced
2 sundried tomatoes, diced (optional)
1 Tbsp sheep milk feta cheese, crumbled
Parmesan or aged Cheddar (my preference is 2-year Maple Dale cheddar)
Chives, basil or parsley
The "sauce" comes together very quickly (just a few minutes) so have the ingredients prepared and ready to toss into the pan. Get some salted water boiling. Add the pasta, which should take about 10 minutes. It should be al dente - cooked, but still a bit firm.
Heat a medium sized shallow pan, and add about 1/2 Tbsp butter and 1 Tbsp olive oil. Add minced garlic and dried chilies (however hot you like it). Cook about one minute, then add the shrimp and cook until pink on one side. Flip over, then add a splash of white wine. Cook two minutes or so to allow the alcohol to cook away. Add the lemon juice and tomatoes. Cook for another minute or two. Season with S&P. If the pasta is not ready, remove from heat.
When pasta is ready and sauce is back on heat, add the pasta and toss to coat. You want it to be a bit "liquidy" so the al dente pasta will continue to soak up some of the sauce. So add some pasta water if needed.
Serve with feta cheese and aged cheddar. Garnish with chopped parsley, chives or basil.