Sunday, August 12, 2012

Pasta with Shrimp and Tomato Sauce



This recipe was skipped over plenty of times because it originally calls for angel hair pasta. Gag, sputter, gasp. In addition to substituting the type of pasta, basil seems more fitting than parsley. I'm going to try the basil I've been growing. There might just be enough.

Pasta with Shrimp and Tomato Sauce
adapted from Cooking Club of America
click to print

1/4 c olive oil
1 lb. shelled, deveined uncooked large shrimp
4 garlic cloves, minced
2 lb. (6 to 7 medium) tomatoes, chopped (about 4 cups)
1/2 c dry white wine
1 tbsp smoked paprika
3/4 tsp salt
12 oz. spaghetti
1/4 c chopped fresh basil

Heat oil in large skillet over medium-high heat until hot.

Man, that seems like a lot of oil.

Add shrimp; cook 1 to 2 minutes or until shrimp turn pink, stirring constantly. Place on plate.


Add garlic to same skillet; cook 30 seconds or until fragrant.


Stir in tomatoes, wine, paprika and salt; cook 7 to 9 minutes or until thickened.


Meanwhile, cook pasta in large pot of boiling salted water according to package directions; drain.

Toss hot pasta with tomato sauce, shrimp and basil.



This pasta dish turned out just wonderfully. Now I know how pasta should be - the sauce actually stuck to the noodles! It was amazing! The ratios of each ingredient were perfect, the flavors were wonderful. If you aren't a crazed fan of smoked paprika, this might not be your thing. If you are though, it's heavenly. It's so different than what you'd expect it to taste like judging by appearance alone. This ranks very high on the list of food love.

Cost:
  • olive oil: $0.47
  • shrimp: $4.99
  • garlic cloves: $0.40
  • tomatoes: $1.96
  • white wine: $1.50 
  • spaghetti: $0.70
  • basil: MINE

Total: $10.02 or $2.51 for each of four servings.

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