Sunday, February 11, 2018

Creamy Shrimp Pasta

Hello All!

After a long hiatus to settle some health crap, I’m back Baby! And I’m ready to teach you all the great recipes and techniques I can to make 2018 a little tastier and a little healthier while still making cooking a lot more fun!

Today, I want to teach you a recipe for Valentine’s Day!

Since last year I did sweet, this year I’m going savory with a delicious creamy shrimp pasta! This dish is not only impressively tasty but you can have it on the table for your loved one(s) in 30 minutes without the exorbitant restaurant price!

It also happens to be red and pink ;)

Here’s How You Do It

Difficulty Level: Medium - Easy
Prep and Cook Time: 30 Minutes
Serves 2 to 4


1/2 a Can of Ground Tomatoes OR plain Tomato Sauce

1 Pound of Shrimp - Peeled and De Veined - Raw or Cooked, it doesn't matter much

1 Cup of dry White Wine OR Clam Juice - You can get the latter in the grocery store - I think it's kept with the canned tuna

1 Cup of Whipping Cream

Pinch of Chili Flakes - Optional

4 Tablespoons of Fresh Garlic, peeled and finely minced

½ Teaspoon of Basil or Oregano

Salt and Pepper to taste

2 Tablespoons of Olive Oil - Divided

1 Tablespoon of Butter

1 box of Pasta of choice – 375 g - Angel Hair cooks fast but Linguine works great too!


1 Whisk

1 Deep Frying Pan

1 Pair of Tongs

Measuring Cups and Spoons

1 Knife and Cutting Board

1 Large Pot and Strainer to cook your pasta with

Season the shrimp with oregano or basil, salt, pepper, and chili flakes.

Start getting your pasta ready.

Heat 1 Tablespoon of Olive oil in a deep frying pan and warm - if the shrimp are already cooked - OR - cook the shrimp JUST until they turn pink.

Turn off the heat for a second and transfer the shrimp to another bowl for a bit.

Heat the same pan again and add the remaining Olive oil and butter.

Dump in the garlic and cook until it softens and becomes smelly - cookbooks call this "fragrant" but we know what's up ;)

Add the clam juice or white wine and simmer for a minute.

Add the ground tomatoes or Sauce and whisk to combine.

When it starts to bubble, whisk in the cream until well combined.

Taste and adjust for salt.

Add the freshly cooked and drained pasta and the shrimp - adding the shrimp last will keep them from overcooking.

Toss everything together and serve!



-Samantha R. Gold

Questions? Comments? Requests?

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