How are the rest of you holding up with this apparent cold front that is blowing across America? Yes, that is a question and it requires an answer, so let us know by leaving a comment, please =)
Anywho, to keep everyone in my building warm, I made them some pasta. Well initially it wasn’t for everyone, but then it turned out to be. You see……….
……. I don’t normally eat carbs, to keep a toned bum, BUT Sunday I was feeling like some pasta. It was cold after all, and I needed something quick because my throat was scratchy etc.
So I made pasta
After Hubs and I ate one serving each, I realized that I did not want to eat anymore of it, or waste it. So I did something very Decembery and I decided to share. =) So I called one neighbor, then another neighbor, one by one until I watched all of the carbs disappear in cute Christmas Tupperware bowls.
The pasta itself is very easy to make, and should take no longer than 30 minutes total. Begin by sauteing shrimp in 1 tbsp butter. I made sure to kinda under-cook the shrimp because once it hits the hot pasta sauce, it will cook more. There is nothing more annoying than over cooked rubbery shrimp. So saute for 1 minute on each side.
Shallots are my new favorite, well since last year. I still don’t like onions too much. After you’ve sauteed the shrimp, add the olive oil and remaining butter to the pan, along with the garlic and shallots. Saute until fragrant, about 3-5 minutes over medium heat.
Chop your fresh basil
See how easy that was?
Enjoy your pasta and don’t forget to share with others.
Tune in tomorrow for the Fruit of the Spirit Post
Easy Penne Pasta with Shrimp
Cook: 25 minutes Yield: 6 servings
- 1/2 lb fresh shrimp, deveined
- 1 16 oz. bag of penne rigate
- 1 can crushed tomatoes ~32 oz
- 1 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- Fresh Basil, ~20 leaves (shredded)
- Add 1 tbsp butter in a large non-stick skillet, saute the shrimp for 1 minute on each side. (see my note below) Remove the shrimp, set aside.
- In the same skillet over moderate hear, add the remaining butter, olive oil, shallots and garlic. Gently saute the shallot/garlic mix for 3-5 minutes, until fragrant.
- Add chicken broth and tomatoes, bringing the sauce to a bubble, and then reducing heat to a simmer. Season with salt and pepper, cover and let simmer.
- Meanwhile cook pasta in salted boiling water until cooked to al dente.
- Stir the heavy cream into the sauce. When the sauce returns to a boil, remove it from the heat.
- Toss the hot pasta with the sauce and basil leaves, adding the shrimp at the very end one everything is combined.
- Garnish with fresh basil and enjoy!
I left my shrimp a little under-cooked before adding it to the paste, because I knew that the heat from the pasta would cook the shrimp more. Only saute the shrimp for 1 minute on each side.