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Creamy Shrimp Bowties - total time 40 minutes


We ate quite a bit of seafood last week while we were in the Seattle area... salmon, Dungeness crab, black cod, mussels, and more.  Almost got tired of it... almost... but when seafood is that fresh, you have to enjoy it while you can!  I mean, we saw the salmon swimming upstream.  We watched the fish get thrown around at Pike Place Fish Market.  And we walked down the spit of the Dungeness crab refuge.  You can't get fresher than that unless you caught it yourself!

Considering all the seafood, we didn't have my husband's favorite... shrimps!  This recipe is so easy and flavorful and is almost a one-pot meal.  And the fact that we're making the sauce from scratch and getting dinner on the table in 40 minutes makes it a perfect weeknight dinner!  The cream in the sauce adds the perfect richness, the wine adds some complexity, and cooking the shrimp in the sauce means you keep all of that shrimp flavor.  This is definitely one to keep in frequent rotation!

1 lb shrimp, peeled and devained
2 large tomatoes, shredded
1 onion, chopped fine
3 garlic cloves, minced
.25 cup cream
.5 cup dry white wine
1.5 cups pasta (I used bowties)
.25 cup parm, shredded
2 chili peppers, minced
1 tbsp butter
salt and pepper

1. Shred the tomatoes and discard the skins and excess juice.  Melt butter to pan over medium heat and add the shredded tomatoes, garlic, onion, white wine, chili pepper, salt, and pepper.  Let the sauce simmer and reduce for about ten minutes.
2.  While sauce simmers, boil pasta according to package, drain, and set aside.  Peel and devain shrimp.
3.  Add cream, shrimp, and parm to the sauce and turn down heat to medium low.
4.  Once shrimp have cooked and turned pink, add pasta and basil to pan.  Toss to combine.  Continue to cook for two minutes for a thicker sauce.

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