creamy shrimp & tomato pasta
You can use a breaded white fish, clams, or any sefood. Serve with salad and crusty french bread.
prep time
30 Min
cook time
20 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- STOCK
- 1 pound medium shrimp, peeled and deviened. save shells
- 2 cloves garlic smashed
- 1 teaspoon old bay seasoning
- 1/2 teaspoon salt.
- 2 cups water
- SAUCE
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 tablespoons flour
- 2 cloves garlic,chopped
- 1 medium shallot, chopped
- 1/8 teaspoon red pepper flakes
- 1/2 cup vermouth, dry
- 2 cups shrimp stock
- 1 teaspoon tarragon, dried
- 1 teaspoon 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
-
Step 1For 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.
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Step 2For 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.
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Step 3Stirring constantly add vermouth and shrimp stock. Add tarragon, and oregano. Stir until thickens and turn the heat to low. Stir in heavy cream.
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Step 4In a skillet heat 2 tablespoons butter add shrimp and diced tomatos. Cook until just done. Add a splash of red wine vinegar.
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Step 5In 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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