shrimp pasta

Mar 10, 2011 by

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:

  • 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
  1. 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.
  2. 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.
  3. stir the shrimp back into the sauce and season to taste with salt and pepper.


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