creamy shrimp & pasta
This is a delicious comforting dish. Goes well with a mixed green salad with just an oil and vinegar dressing. Inspired by the creamy seafood entre at Ye Olde Union Oyster House in Boston.
prep time
5 Min
cook time
25 Min
method
Saute
yield
4 serving(s)
Ingredients
- 1 pound raw shrimp peeled, deveined and tails removed
- 1/4 cup butter, unsalted
- 4 to 6 cloves garlic, finely chopped
- 1/2 to 3/4 jars sun dried tomato pesto
- 1 to 2 cups heavy cream
- 4 tablespoons fresh basil leaves cut in strips
- 1/2 cup grated parmisano or romano cheese
- 1/2 pound penne pasta, cooked or rice
How To Make creamy shrimp & pasta
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Step 1Peel your shrimp, I like 16 to 21 per pound size, use whatever you like. Chopped your garlic and your basil.
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Step 2In 12 inch heavy stainless steel pan or coated cast iron (non stick doesn't work well). Over medium heat melt butter.
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Step 3Before pan gets too hot add garlic and cook a couple of minutes until it starts to get soft. Add shrimp and saute about 30 seconds on each side, will not be cooked through.
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Step 4Add about 1/2 to 3/4 jar of sundried tomato pesto and stir. (8.1 oz jar, found in sauce isle of grocery store)
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Step 5Once completely combined add about 1 cup of heavy cream use more to taste. About 2 turns around the pan.
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Step 6Continue to heat over medium heat until it starts to bubble, then reduce heat to low and let simmer until sauce reduces to about 1/2 or desired thickness is achieved. -
Step 7Add grated Italian cheese and stir until combined. Stir in basil, reserving some for garnish and you're done. Serve over pasta or rice. Garnish with served basil. Top with more grated cheese
- 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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