firstly, let me admit my love for shrimp. this is of my favorite types of seafood, and I cook it quite a lot than, you’ve come to the right place for shrimp recipes. I’ve making all types of shrimp pasta through the years, and this recipe certainly stands out as one of my favorites! It was an shortly success in my house! This could become one of your favorite dinner recipes, too!
This shrimp pasta is so simple to make! start, cook the shrimp in olive oil with lots of garlic – your kitchen will smell so good! later, make the cream sauce by sautéing sun-dried tomatoes and garlic, adding cream, basil, red pepper flakes, paprika. finish, combine everything together: shrimp, pasta, and the cream sauce! YUM!
high colestrol patiens can not over eat this food because the composicion this food is seafood ,it has high colestrol. so don't eat to often, fod is.
prepare time : "30 mins
cook time: "30 mins
total time: "1 hr
material's
Pasta:
- 8 oz penne pasta (for gluten free version, use gluten free brown rice pasta)
- Shrimp:
- 2 tablespoons olive oil (drained from sun-dried tomatoes jar or just use regular olive oil)
- 1 pound shrimp (without shells, and deveined)
- 3 garlic cloves minced
- 1/4 teaspoon salt
- Sauce:
- 4 oz sun-dried tomatoes (without oil)
- 4 garlic cloves , minced
- 1 cup half and half
- 1 cup mozzarella cheese , shredded (never frozen)
- 1 tablespoon dried basil (if using fresh basil you can add more)
- 1/4 teaspoon red pepper flakes , crushed, add more to taste
- 1/8 teaspoon paprika
- 1/2 cup reserved cooked pasta water (or more)
- 1/4 teaspoon salt
Instructions/ metode/steps:
- Cook pasta according to package metode. prepare some cooked pasta water. Drain the pasta.
- Note: if using sun-dried tomatoes in oil (in a jar), make sure to dry up sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this dry up oil for sauteing the shrimp as described below:
- Heat 2 tablespoons olive oil (reserved from the sun-dried tomatoes jar - see entry above, or used regular olive oil) in a great skillet on medium-high heat. Append shrimp, minced garlic and cook the shrimp on one side for about 1 minute, until shrimp turns pink or golden brown on nex to the, While it cook sprinkle the top of shrimp with salt to cover every single shrimp. Made sure not to throngs the shrimp in the skillet, otherwise moisture will form and shrimp won't sear right. After 1 minute, Flip the shrimp over to the other side and cook for about 30 seconds or 1 minute more. The shrimp must be golden color or pink on both sides and not overcooked.
- erasing the shrimp to a plate, being careful to leave all the oil in the skillet.
- To the just skillet, append dried tomatoes (drained from oil and slices to smaller cuts, if needed) and better minced garlic, and sauteed in olive oil (remaining from shrimp) on medium heat, stirring, for 1 minute until the garlic is fragrance. The skillet should be hot.
- Append half and half to the hot skillet with sun-dried tomatoes and bring to boil. Append shredded cheese to the skillet, and stir in while boiling. Immediately reduce to simmer and cook, constantly stirring, until all the cheese melts and the creamy sauce forms. If the sauce is too thick, add a small amount of half and half or reserved cooked pasta water. append basil, crushed red pepper flakes, paprika. Stir.
- Append 1/4 teaspoon of salt gradually, stirring on low heat and delicious (you might please slightly less than 1/4 teaspoon).
- Append cooked pasta to the sauce, and preheat soft on medium hot. Append the cooked prawns, stir it in. Taste, and add more salt, if needed. Append a litlle amount of half and half or reserved cooked pasta water, if the sauce is too thick. Leave everything simmer on low heat for a couple of minutes for flavors to combine.
- Note: Made sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.
- Recipe Notes
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