Tuesday, May 22, 2012

Shrimp & Pasta Toss

Photo by Heidi

This recipe serves 4, and uses half a 2-pound bag of frozen shrimp. I double the recipe and put half the sauce in a Ziploc bag to keep in the freezer, with the remaining shrimp (separately, if the shrimp have not been shelled yet). When I am ready to cook the second batch, I thaw the sauce in the fridge for a day or two. The sauce separates after being frozen, but blends well after being heated and still tastes delicious. 

  1. 1/2 cup heavy cream 
  2. 1/2 cup chicken broth or stock 
  3. 2 cloves garlic, minced 
  4. 1/4 to 1/2 cup sun-dried tomatoes in oil
  5. 2 green onions, diced 
  6. 1 tablespoon apple juice 
  7. 1 teaspoon apple cider vinegar 
  8. 1 teaspoon dried basil 
  9. Salt & pepper, to taste 
  10. 1 pound frozen medium-sized (51/60) shrimp, shelled 
  11. 8 ounces penne regata, cooked in salted water (I cook a full 16 ounce package of pasta, and serve the other half with marinara sauce, for family members who do not like shrimp) 
  12. French bread, for serving 

Combine sauce ingredients (1 through 9) in a large frying pan over medium heat. Add shrimp and bring to a simmer. Cook 5-7 minutes, stirring frequently, until shrimp is done. Add cooked pasta to the shrimp mixture and serve with sliced French bread.

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