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creamy shrimp & tomato pasta

KMW2013 avatar
Recipe by
Kathy Williams
@KMW2013
Rock Hill, SC

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

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yield 6 serving(s)
prep time 30 Min
cook time 20 Min
method Stove Top

Ingredients For creamy shrimp & tomato pasta

  • 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 md
    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
    28 oz diced tomatos, drained
  • splash of red wine vinegar
  • farfalle pasta, cooked and drained
  • smoked paprika
  • parmigiano-reggiano, grated
  • fresh basil

How To Make creamy shrimp & tomato pasta

  • 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.
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