I saw a recipe for this creamy tomato shrimp sauce and I HAD to try it!!! I mad a few adaptations to put my own spin on it. It turned out amazing and will definitely be a new staple in our house. Mmmm.
Ingredients: shrimp, tomatoes, onion, garlic, butter, cream, basil, olive oil, chicken stock (not pictured), angel hair pasta and parmesan cheese.
Put tomatoes, onion, butter, garlic and basil in pan over med heat.
Cook pasta.
Add chicken stock and cook over med. heat until soft and most of the chicken stock is evaporated.
Cook shrimp in separate pan in olive oil until pink.
Set shrimp aside.
Still reducing...
And reduced!
Add cream.
Stir to incorporate.
Add shrimp.
Are you kidding me? This is amazing.
Toss with pasta.
Top with cheese...
Or not. Lol.
Ingredients:
1 lb shrimp
2 Tablespoons olive oil
6 med. or 4 large tomatoes, diced
1 small onion, diced
1/2 teaspoon dried basil
1 clove garlic, minced
4 Tabkespoons butter
1 cup chicken stock
1/2 cup heavy cream
Salt and pepper to taste
Parmesan (optional for topping)
Directions:
1. Put tomatoes, onion, garlic, basil and butter in a large skillet. Season with salt and pepper.
2. Cook for a minute until butter melted. Add chicken stock and cook over med/high heat until mixture is soft and most of the stock is evaporated. You should end up with about 1/4 cup of liquid left.
3. In separate frying pan heat 2 Tablespoons of olive oil. Cook shrimp until pink (about 3 minutes). Set aside.
4. Cook pasta. Drain. Set aside.
5. Add cream to sauce mixture and stir to combine. Add shrimp and warm through (about 2 min)
6. Toss pasta with sauce. Sprinkle with parmesan if you'd like. (I like to use fresh grated, but didn't this time)
Enjoy!
We loves this. It was very delicious. Give it a shot and let me know what you think!
I adapted this recipe from natashaskitchen.com
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