Oh. My. Goodness.
This recipe is super easy, and unbelievably scrumptious!
And, I think, a very pretty dish.
The tomahhhtoes are bright red, with a sprinkling of green basil running through, mixed in are big shrimpees…. (Yep. I said tomahtoes and shrimpees…)
Then, it’s topped with a yummy helping of Parmesan cheese. MMmmmm-mmmm!!
You really could serve this to company, and yet, the recipe is so simple, it’s great for a family meal.
Guess what! It’s a fairly healthy dish, to boot.
I found the recipe on my AllRecipes.com Spinner app. But, you can find it on the AllRecipes site, as well.
I’ve made a few tweaks, which I will share with you before listing the ingredients and the original recipe by PAL:
- I cut back on the olive oil. I didn’t think I needed it in the pasta water, nor did I use as much for sauteing the garlic and shrimp. In my humble opinion, it didn’t need so much. But, if you want that much olive oil, and since this is a free country, Oil On, baby!
- I also used two cans of 14.5 oz. cans of diced tomatoes, which was plenty. Trust me. And, I love me some tomahhtoes. (There. I did it again.) I think the next time I make it, though, I will use petite diced tomatoes, or I will give the already diced tomatoes an even smaller dice. Remember, I love me some tomahhtoes, but for some reason I felt they could be a wee bit smaller. (You won’t go wrong with the original size dice, though!!) Also, while we’re talking tomahtoes, I did not drain them–the first time. (The 2nd time I made it, I did drain them. And, I used one large can petite diced tomatoes. Am I totally confusing you??)
- I didn’t have any fresh or even dried parsley on hand (gasp!), so I just upped the basil a bit. (It needed more, anyway.)
- I used frozen, raw shrimp, simply because I had some in the freezer. I just thawed it in a bowl of cold water for about 10-15 minutes. (I’ve heard you shouldn’t thaw them under running water.)
- I added a little extra salt, pepper, oregano, and a little red pepper flakes for some added oomph.
- (And, the second time I made it, I added 1/2 C. to 1 C. heavy cream (or 1/2 and 1/2 will do) after the wine had cooked down….YUMmmmmyyyyyy!!!)
Other than those small adjustments, I followed the recipe to the T.
(Don’t you love that? “I followed it exactly, except for a few tweaks here and there. So, really, it’s not even the same recipe anymore and I created my own new recipe, but I really, really loved this recipe!!!”)
1/4 C. olive oil, divided
1 (8 oz) package angel hair pasta (or thin spaghetti, or bow tie–again, Pasta On!, baby!)
1 t. chopped garlic
1 pound large shrimp, peeled and deveined (or, how about chicken breast, sliced?)
2 (28 oz.) cans Italian-style diced tomatoes, drained
1/2 C. dry white wine (or, maybe chicken broth? The sky’s the limit! Own it, baby!)
1/4 C parsley, chopped
3 T. fresh basil, chopped
3 T. Parmesan cheese, grated (or more!)
1. Bring a large pot of water to boil, add 1 T. olive oil. Cook pasta until al dente. (Save a few tablespoons to 1/4 C of the pasta water for the sauce.) Drain and set aside.
2. Heat remaining olive oil in a large skillet over medium heat. Cook garlic; stirring constantly. Do not over-cook; cook for about 1 minute. Add shrimp and cook for 3-5 minutes. Again, do not over-cook! Remove shrimp from skillet, and set aside.
3. Stir tomatoes, wine, parsley, and basil and a little bit of the pasta water into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, about 8 to 12 minutes. Add shrimp and continue cooking until shrimp are heated through, about 2 or 3 minutes.
4. Serve shrimp sauce over pasta. Sprinkle with parmesan cheese.
Servings: 4-6 (Our family of four–including strapping teenaged boys–could not eat all of this in one sitting. So, I would say it feeds at least 6.)