Over the weekend I made a heartier breakfast. I whipped up these Bacon & Egg Toast Cups that I posted about here. I had failed to add it to my recipe index, but that has been corrected! These are so quick and so good. If you haven’t tried them, you must. The protein in those little guys kept me going until beyond 1:00! That’s really unusual for me!
I love it when I find a recipe I want to make that week and realize I already have all the ingredients for it in my kitchen! Such was the case when I saw Pioneer Woman make a shrimp and pasta dish on her show. I had purchased a large bag of shrimp at Sam’s and had one serving left of it in the freezer. All the other ingredients are pretty much staples (except heavy whipping cream, but I had used part of it for another recipe). This is one of those OUTSTANDING company’s coming kind of recipes! Here it is. My name for it is different than hers; I call it Shrimp and Pasta with Creamy Tomato Sauce.
Shrimp and Pasta with Creamy Tomato Sauce
3/4 pounds Penne Pasta – I used the pasta I had on hand.
1 pound Shrimp
3 Tablespoons Butter
3 Tablespoons Olive Oil
1 whole Onion (small)
2 cloves Garlic
1/2 cup White Wine, Or To Taste ( I used chicken broth)
1 can Tomato Sauce (8 Oz)
1 cup Heavy Cream
Fresh Parsley, to taste
Fresh Basil – To Taste
Salt To Taste
Pepper To Taste
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 2 tablespoons of butter and 2 tablespoons 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.
Serve this with some nice bread and you will be all set! This is a 5 Star recipe, I promise!
What was cooking in your kitchen this last week?
From my parsonage kitchen,