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Tuesday, July 5, 2011

Shrimp Pasta

Don't you just love when you've got your tastebuds set on something and you are successful at making it! That happened last week and the bonus...the next day Dylan asked me to make it again.

It's kind of a take on a Parmarosa Pasta I had years ago. Alanna was my original guinea pig and she liked it too.

What you'll need:

1 lb of Shrimp ~ I used raw frozen but you could easily make this with pre-cooked
Drizzle of Olive Oil ~ couple teaspoons
3 cloves Garlic minced
1 can petite diced Tomatoes with Green Chilis drained
1 Jalapeno minced and seeds taken out
1/2 C Heavy Cream ~ I used Whipping Cream
1/2 C Half and Half ~ I used Fat Free
SIDEBAR...the second time I made it I used a can of fat free Evaporated Milk
instead of the Half and Half and Cream and although it wasn't quite as rich, it
was still really good.

1-2 t Basil ~ Fresh would have been awesome but I only had dried
1 t Salt
1 t Cayenne
1 t Black Pepper
1/2 C Parmesan ~ Fresh and Shredded
1 small box Thin Spaghetti cooked

Start a pot of water with a sprinkle of salt to boil. When water is boiling, cook pasta until it is cooked, about 7 minutes. Drain, rinse and set aside.

Heat your olive oil and garlic for a minute. Toss in your shrimp and jalapeno. Cook until shrimp turn pink, about 3 minutes.

Remove shrimp, try to leave the jalapeno and garlic and add diced tomatoes. Cook for a few minutes to blend flavors. Add heavy cream, half and half, Basil, salt, cayenne and black pepper and let it slow simmer for a few minutes. Stir in cheese. Add cooked pasta and toss with sauce. Serves 4-5

Mince your jalapeno
Let's get the party started with some garlic and Olive Oil
Saute the shrimp, remove from pan and start sauce.
Add the cream and half and half to the diced tomatoes
Simmer the sauce for a minute
Toss your pasta in
Dinner is served

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