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Wednesday, June 27, 2012

Parmarosa Pasta

Here's one of Dylan's favorites. It's easy and quick and I typically have the ingredients in the house. He likes it with or without shrimp. You can also throw in some vegetables like asparagus or peppers if you're feeling sassy. Just saute those in place of or in addition to the shrimp.

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 and set aside. If you don't rinse the pasta, the sauce will stick a little better.

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