shrimp pasta
i’m sorry that i’ve been away, shoebox! the flu hit our, which resulted in a tasty pot of this. then the parents came to visit for a weekend, which resulted in lots of eating out and a batch of these.
going back a few weeks to before things got crazy and busy, i made tom this delicious pasta dish for valentine’s day. it was a great success! it was very light and not too creamy, which tom prefers. it also had some kick to it, but it wasn’t too hot, which i prefer. this dish is great for any season! it is also very quick to throw together. i cut some time off by removing seeds and pulp from tomatoes with a grapefruit spoon. it comes in handy for this dish and others, like pico de gallo.
slightly adapted from: allrecipes.com
- 1/4 c butter
- 1 1/2 tsp minced garlic
- 1/8 c chopped green onions
- 1/2 lb. peeled and deveined shrimp
- 1/4 c dry white wine
- 1/3 c fat free half and half
- 2 tsp dried basil
- 2 roma tomatoes, seeds/pulp removed and chopped
- cayenne pepper, to taste
- salt and pepper, to taste
- fresh fettuchine pasta
- melt the butter in a large skillet over med-high heat. stir in the shrimp, garlic and green onions. cook and stir until the shrimp are cooked through, about 5 min.
- set the shrimp aside and pour in the wine, half and half, tomatoes, basil and cayenne pepper. bring to a simmer, then reduce heat to med-low and simmer until the sauce will coat the back of a spoon, about 10 min.
- stir the shrimp back into the sauce and season to taste with salt and pepper.
enjoy!