Receta Angelic Pasta and Shrimp in a Skillet.
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Angelic Pasta and Shrimp in a Skillet.
As much as I rave about, and love, homemade pasta sauce, there are times I want it now, and waiting for a container to defrost just won't do. Oh sure I could defrost it in the microwave, but in the time that takes, I could have a meal either ready, or almost so. No way, you say....way, and it will not involve using any jarred or canned sauce purchased at the supermarket.
When I was little, my grandmother would make "shrimps in sauce", basically shrimp cooked in pasta sauce and served over spaghetti; still one of my favorite dishes to this day. When I can find them, I'll add sea scallops which makes it an overall decadent meal, but for now we'll concentrate on shrimp. For this recipe, 3/4 of a pound of medium sized shrimp, shelled and deveined will do nicely; and to make it extra special, angel hair pasta instead of spaghetti. For the pasta, just a 4 ounce portion of dried will do; it's a very thin and light pasta, so a little of dry will become a lot once cooked up. When you put the pasta in the hot water, please do not break it up; the long strands are so lovely in the sauce. For the tomatoes I'm using canned diced tomatoes, not crushed or pureed; if you can find the type that have diced onion included, great!; if not, don't worry about it. Hungry yet? Lets go have some fun with a skillet then, shall we?
Skillet Shrimp and Pasta
Ingredients:
- 1 (14/5 oz) cans diced tomatoes with onions (*see note)
- 1 Tbsp minced garlic
- 2 Tbsp Italian seasoning mixture
- 3/4 lb. medium sized shrimp, shelled and deveined
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 Tbsp dried parsley
- 1/4 lb. angel hair pasta (**see note)
Preparation:
In a large skillet, medium heat, add the tomatoes, garlic and seasoning mixture; cover and let sauce cook down for 20 minutes; stir occasionally to keep from sticking or burning. In a bowl, toss the shrimp with the salt and pepper; cover with plastic wrap and refrigerate until needed.
After 20 minutes, pasta should be ready, drained and kept warm; add the shrimp to the skillet, mix thoroughly. Sprinkle the parsley over top and let cook for 7 minutes.
Add the pasta, but toss lightly to coat and not break it up; let cook additional 2 minutes in skillet before serving.
This will make 4 servings. Enjoy!
*Note: if you cannot find this type, dice up a small onion, heat 2 Tbsp olive oil on medium-high heat and saute' the onion until translucent; do not allow it to brown or burn.
**Note: the sauce will be cooking down for 20 minutes before the shrimp are added; make sure the pasta is cooked around the same time as it will be added after the shrimp.
Mary Cokenour