Creamy Shrimp & Tomato Pasta

Kathy Williams

By
@KMW2013

You can use a breaded white fish, clams, or any sefood. Serve with salad and crusty french bread.


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Rating:

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Serves:

6

Prep:

30 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

STOCK

1 lb
medium shrimp, peeled and deviened. save shells
2 clove
garlic smashed
1 tsp
old bay seasoning
1/2 tsp
salt.
2 c
water

SAUCE

1 Tbsp
olive oil
2 Tbsp
butter
3 Tbsp
flour
2 clove
garlic,chopped
1 medium
shallot, chopped
1/8 tsp
red pepper flakes
1/2 c
vermouth, dry
2 c
shrimp stock
1 tsp
tarragon, dried
1 tsp
oregano, dried
1 can(s)
28 oz diced tomatos, drained
splash of red wine vinegar
farfalle pasta, cooked and drained
smoked paprika
parmigiano-reggiano, grated
fresh basil

Directions Step-By-Step

1
For the stock bring water, shrimp shells, garlic, salt, and old bay seasoning to a boil. lower heat and simmer while the farfalle is cooking or 20 minutes. Strain and set aside.
2
For the sauce, heat olive oil, and butter in a suace pan over medium heat. Add garlic, shallots and pepper flakes, cook for 1 or 2 minutes and stir in flour and cook for a minute longer.
3
Stirring constantly add vermouth and shrimp stock. Add tarragon, and oregano. Stir until thickens and turn the heat to low. Stir in heavy cream.
4
In a skillet heat 2 tablespoons butter add shrimp and diced tomatos. Cook until just done. Add a splash of red wine vinegar.
5
In a large warm serving bowl combine, sauce, shrimp mixture and pasta together. Sprinkle with a little of smoked paprika and grated parmigiano reggiano. Garnish with fresh basil.

About this Recipe

Course/Dish: Fish, Seafood
Main Ingredient: Seafood
Regional Style: American