Shrimp Pasta with Creamy Tomato Sauce
I was lucky enough to get to have two nice long visits with my mom in 2020. This was one of those pandemic surprises that turned out GREAT. Mom and I love to eat. And as we sip our coffee in the morning, we talk about breakfast. As soon as we finish the breakfast dishes, we start talking about lunch. And before the last bite is taken, talks turn to “what’s for dinner?” And I love it. I love that we both love to cook and that she likes to buy all the ingredients! This recipe was a welcomed “mistake” as we were trying to recreate a fishrecipe that we had made on my last visit, and couldn’t find it. We found the base to the recipe on allrecipes.com, but made it our own with fire roasted tomatoes, and some sneaky greens, KALE. ALL HAIL THE VERSATILITY OF KALE! My picky daughter liked it, and mom and I both had seconds. It is such a quick and easy dish! You should try it.
Hope you got to enjoy some family time this year, and if not, I hope it’s coming soon. And I hope you enjoy planning some delicious dishes!
INGREDIENTS
1 lb large shrimp, peeled and de-veined
1 tbsp butter
3 cloves garlic, chopped
1/4 cup white wine
14 oz can fire roasted diced tomatoes, drained
1/2 cup half and half
1 tsp oregano
½-1 cup chopped kale
1 tsp lemon juice
1/4 cup chopped parsley
8 oz angel hair pasta, (whole wheat, low carb, gf- it all works)
¼ tsp or more red pepper flakes
salt and fresh pepper
INSTRUCTIONS
1. Season shrimp with salt and oregano and set aside.
Boil water for pasta. Cook according to package instructions.
3. On medium heat, cook shrimp in garlic and butter and garlic until only a couple minutes (they will be underdone).
4. Add fire roasted tomatoes, wine, kale, salt and pepper, and red pepper flakes and cook a minute.
5. Add half and half, stir to blend well. Then add lemon juice and parsley. Adjust seasonings. Careful not to overcook the shrimp!
6. Divide pasta and shrimp over 4 plates, serve warm and enjoy!
