Creamy Shrimp & Tomato Pasta
1 photo of Creamy Shrimp & Tomato Pasta Recipe
By
Kathy Williams
@KMW2013
8
You can use a breaded white fish, clams, or any sefood. Serve with salad and crusty french bread.
Rating:
☆☆☆☆☆ 0 votes
Serves:
6
Prep:
30 Min
Cook:
20 Min
Method:
Stove Top
Ingredients
- 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
- 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
STOCK
SAUCE
How to Make Creamy Shrimp & Tomato Pasta
- 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.
- 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.
- 3Stirring constantly add vermouth and shrimp stock. Add tarragon, and oregano. Stir until thickens and turn the heat to low. Stir in heavy cream.
- 4In a skillet heat 2 tablespoons butter add shrimp and diced tomatos. Cook until just done. Add a splash of red wine vinegar.
- 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.
