Texas Maryland Blue Crabs
sun dried tomato shrimp pasta
spicy corn chowder, popovers
crockpot barbecue brisket, corn on the cob, Texas toast
beef with broccoli, rice
garlic and rosemary pork loin, parmesan baked potato halves, green beans
oven baked chicken parmesan, garlic fat bread, broccoli

Thursday, April 13, 2017

Spicy Shrimp and Tomato Pasta

Whenever C is out for the evening, I usually default to some sort of shrimp dish since it is a quick meal that I know Miss F will gobble up. I had a ton of grape tomatoes (and wine!) left over after a dinner party and I knew I wanted to make a shrimp pasta with them. The tomatoes "pop" once they simmer in the sauce for a bit, which adds a nice flavor to the sauce. Add as much cayenne as you prefer, Miss F and I enjoy spice, so I added a heaping 1/2 teaspoon, the spice was tempered by the half and half.  Be sure not to over cook the shrimp, they can get chewy very quickly, which is why it is best to keep them warm on a plate while you make the sauce.
Spicy Shrimp and Tomato Pasta

12 ounces linguine pasta
1 pound raw shrimp, peeled, deveined and tails removed
½ teaspoon kosher salt
¼ to ½ teaspoon cayenne pepper
2 tablespoons butter
4 cloves garlic, minced
½ cup white wine
1 tablespoon cornstarch
½ cup chicken broth
1 cup grape tomatoes
½ cup half and half

Prepare the pasta per package directions. Sprinkle the shrimp with the salt and cayenne pepper. Melt the butter in a large skillet over medium high heat. Add the shrimp in a single layer, flipping after 2 to 3 minutes. Remove the shrimp to a plate. Add the garlic and sauté for 30 seconds. Deglaze the pan with the white wine and simmer for 1 minute. Whisk the cornstarch into the chicken broth, slowly add to the pan, stirring constantly, stir in the tomateos. Simmer for 5 minutes more, gently pressing a few of the tomatoes once they soften. Stir in the half and half, pasta and shrimp. Stir gently to combine and cook for 2 minutes more. Serve.
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