So I’m clearly on a cooking kick, see my last recipe here, but this one was really fun and adult-like. On my last trip to Whole Foods I bought a frozen bag of shrimp and all week I have been thinking about how I wanted to use it. Shrimp pasta of course, because hello carbs! <3
Making pasta is pretty simple, and I figured the shrimp just needed to be thrown in a pan, but the sauce was really stumping me. Red tomato sauce would have been weird, and I am not the biggest fan of super creamy sauces like Alfredo, so I wasn’t sure what I was going to do. Obviously, Google was the next step and eventually I came across this perfect recipe!
Here is how I made it:
Ingredients:
1 pound peeled and cooked medium shrimp (70 to 110 per pound)
1/4 cup heavy cream
1 pound linguine or other long pasta
1/tablespoon of butter (you can also use 3 tablespoons of olive oil, but butter = better)
2 medium shallots, chopped
1 large clove garlic, minced
1/2 teaspoon sea salt
1/2 cup Moscato (or any white wine)
2 medium (about 1/2-pound) Roma tomatoes
Directions:
Gather unfrozen shrimp and place in a bowl until time to add to noodles. Boil water and cook noodles until you taste them and they seem squishy but not too squishy.
Grab a skillet for the sauce then add the butter, shallots, garlic, and salt to pan (unless you want some added texture, make sure you pull off all the paper skin stuff). Sauté, aka just stir them around in there until the shallots and garlic look translucent but not completely brown.
Add 1/2 cup of white wine…ya know, a few gulps will do the trick..or more
Use a grater to grate the tomatoes directly over the skillet. This part is kinda odd, but go
with it! You should be left with the skin of the tomato which can be discarded.
Stir everything together and bring to a simmer. In the bowl of shrimp, add your choice of seasonings. I used Lawrys, a garlic and herb seasoning and a little pepper. Then add the shrimp to the skillet.
Sauté the shrimp until the edges are pinkish, but right before they turn brown. Add the pasta and heavy whipping cream.
Stir for 3-4 minutes at medium heat and then you’re ready to eat!
Honestly, the hardest part is locating shallots in the grocery store without asking for help (they are similar to onions if you didn’t know). After that, everything is super simple and definitely fancier than my typical pizza rolls dinner. Overall I really liked this because the sauce was so light and not too tomato-y or to creamy, plus I had a great time bragging to my mom after I finished!
xoxo,
‘Lysse
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