Thursday, March 21, 2013

Easy Shrimp Pasta

Ah more snow coming our way. Why not!? It's only March 21st and I only have tulips coming up in my front yard. They won't mind one bit.

I have completely stopped cooking winter meals now and for good reason. It's been 5 months of heavy, comfort food. I've been longing for fresh pesto and tomatoes! Last night I made a fresh, light shrimp pasta and the best part is, it's so easy and so quick! From start to finish, this takes 20-25 minutes, tops! Perfect!


½ cups Olive Oil
4 cloves Garlic, Minced
3 whole 14.5 Ounce Cans Diced (or Whole) Tomatoes
½ cups White Wine
2 pounds Jumbo Or Large Shrimp, Peeled And Deveined
Salt And Pepper, to taste
Fresh Parsley, Minced
1 pound Linguine, Uncooked
Red Pepper Flakes, to taste

Cook pasta for 1/2 the recommended cooking time. Pasta should still be very firm.
In a large skillet or pot, heat olive oil over medium heat. Add garlic and saute for a minute. Dump in the tomatoes and wine. Stir the mixture together, season with salt and pepper, and allow to cook for ten minutes.
Meanwhile, prepare a large parcel of heavy duty aluminum foil. It should be large enough to hold the entire pasta dish.
Throw the shrimp on the top of the pasta sauce. Throw the drained pasta over the top, then pour the whole dish onto the foil. Tightly wrap the foil into a parcel.
Bake at 350 degrees for 15 minutes. Remove from oven and keep warm until serving.
Open the foil parcel right before serving. Drizzle a tiny bit of olive oil over the top. Squeeze on lemon juice, if desired.
*recipe courteous of the lovely Pioneer Woman

No comments:

Post a Comment