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Tuesday, February 19, 2013

Pasta and Shrimp

My idea of a perfect meal would have to have pasta and shrimp, the sauce is secondary - shrimp and pasta is light and reminds me of one, of my favourite meals we had in the olive garden. You could easily go creamy or tomato - for a sauce or possibly a mixture of both if you preferred, it's another on of those dishes which looks good, tastes good and requires very little effort. I realise that it's not always practical to buy raw shrimp so if you are using precooked I very much recommend, if they are also frozen that you defrost according to package directions. Skip the step which says to cook them and throw them in right at the end of cooking to just warm them through - if you leave them in there too long they will shrink and go rubbery - ewww not nice at all.

 
Pasta and Shrimp
 

2 tbsp olive oil
1 package of angel hair pasta
1 tsp finely chopped garlic
1lb raw peeled and deveined shrimp
2 cans of chopped tomatoes with basil
1/2 cup dry white wine
3 tbsp grated Parmesan cheese
salt the black pepper to taste
 
1. Bring a large pot of salted water to the boil and cook the pasta according to package directions, to al dente. Drain and run under cold water then set aside.
 
2. Heat the 2 tbsp of olive oil in a large skillet over a medium heat, cook the garlic stirring constantly for about a minute, don't burn the garlic. Add the shrimp and cook until pink, this should take about 3-5 minutes, then take the shrimp out of the skillet and set to one side.
 
3. Pour the remaining ingredients into the skillet and cook until the liquid has reduced by half about 10 minutes, then return the shrimp to the skillet, heat them through. Serve the shrimp and sauce over the pasta and sprinkle with Parmesan.

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