Thursday, September 16, 2010

Shrimp Pasta with Tomato Cream Sauce

With the baby due in just 10 more days I find it incredible that I have the energy to actually get dinner prepared and on the table, get this... on time too! I made this last night and it was SUUUPER tasty. My three year old thought the shrimp was chicken and ate her entire plate. HA I love when that happens! If you are not a shrimp fan, I'm sure you can substitute it with chicken and still get great results.
Adapted the recipe and borrowed the pic from
Pioneer Woman.

You can click on the link for illustrated step by step instructions.

Shrimp Pasta with Tomato Cream Sauce

¾ pounds Penne Pasta (was out so I used Farfalle)
1 pound Shrimp (used ready to cook shrimp and salt and peppered those babies)
2 Tablespoons Butter
2 Tablespoons Olive Oil
1 whole Onion (small)
2 cloves Garlic
½ cups White Wine (or To Taste) (used chicken broth instead)
1 can Tomato Sauce (8 Oz) (used about 12 oz.)
1 cup Heavy Cream (used 1/2 cup cream and 1/2 cup fat free milk)
Fresh Parsley, to taste
Fresh Basil - To Taste (was out so I used a good couple shakes of Italian seasoning)
Salt To Taste
Pepper To Taste

Fresh Parmesan to grate on top

Cook the penne pasta until tender-firm, also known as al dente.

Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.

Finely dice one small onion. Mince two cloves of garlic.
In a large skillet heat 1 tablespoon of butter and 1 tablespoon olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).

Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.

Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.

Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.

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