lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, May 23, 2016

Shrimp in Tomato Cream Sauce

So Tide and Thyme pretty much lives my dream life, her Instagram breeds jealousy with every post.  I knew this recipe of hers would be a huge hit with Miss F, as long as I omitted the spinach.  I am not a huge fan of cooked spinach anyhow, so it was also a win for me.  We got amazing shrimp from the Seabrook seafood market and they were perfection.  Miss F may have taken down a half pound of shrimp on her own.  I used the amazing Fasta Pasta and dinner was ready in under 15 minutes, it doesn't get any better than that.
Shrimp in Tomato Cream Sauce

½ pound angel hair pasta
1 pound medium or large shrimp, peeled and de-veined
3 tablespoons butter
¼ red onion, finely diced
3 cloves garlic, minced
¼ cup white wine
½ cup heavy cream
¼ cup Parmesan cheese
3 Roma tomatoes, diced (a small handful reserved for garnish)

Prepare the angel hair pasta per package instructions, drain and set aside.

Season the shrimp with salt and pepper. Heat the butter in a large skillet over medium high heat, add the shrimp and cook for 2 minutes. Flip the shrimp over and cook 1 minute more. Remove to a plate and set aside. Add the onion and garlic to the pan, sauté for 1 minute. Deglaze the pan with the white wine, scraping up the browned bits from the bottom and let reduce for 2 minutes. Add the cream, parmesan and tomatoes. Cook over medium-low heat for 3 minutes. Return the shrimp to the pan and simmer for 3 minutes more. Add the angel hair to the pan and toss well to combine. Serve topped with the reserved tomatoes.
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