Cooking with Sundried Tomato

Garlic Shrimp and Sun Dried Tomatoes with Pasta in a Spicy Creamy Sauce


I got this from Pinterest and LOVED it, however I've added a few changes in the recipe, so its mine now.

6 to 30 small shrimps; cut into halves with shells on
4 oz sun-dried tomatoes in olive oil (half the 8 oz if that is all you can find)
1 tsp salt (pasta and for the desired amount ( just to give you an idea)
1/4 teaspoon paprika
4 garlic cloves, minced
1 or 3/4 cup whole milk (half and half or other milk options) - I used less bc I used less shrimp (6 count- diced)
1 teaspoon dried basil
¼ teaspoon crushed red pepper ( ½ packet that the pizza man delivers)
1 cup Parmesan cheese, freshly grated (ask your local grocery store to cut a chunk for you)
8 oz fettuccine pasta (organic or from your local farmers market is great) – Support Locals

 
Drain the sun dried tomatoes in the jar, but set aside 2 tablespoons for reserve later in the recipe. (DO NOT FORGET)

In a large skillet, sauté; minced garlic, halved small tomatoes, and sun-dried tomatoes (halved) in 2 tablespoons of oil (above) for about 1 min on medium heat, don’t let the garlic burn. You want the garlic to come through in smell.

Add shrimp, sprinkle salt (pinch or two), paprika, and cook on medium heat for about 2 minutes. 

Add milk, basil, and crushed red pepper to the skillet with shrimp, bring to boil and reduce to simmer. 

Add the Parmesan cheese into the hot cream and stir to melt cheese, on lowest heat setting, until cheese is melted. Remove the sauce from heat. 

*Add more salt, basil and more crushed red pepper if desired, to taste. 

In the mean time, cook pasta according to package instructions. Drain and you will add to the pan right away. 

Add cooked pasta to the creamy mixture, more salt, basil and more crushed red pepper if desired


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