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Wednesday, December 9, 2009

Fusilli with Shrimp and Tomato Cream Sauce

On nights when you forget to defrost something for dinner, frozen shrimp can save your dinner plans. Frozen shrimp require about 5 minutes of cold running water and a colander to defrost. And they cook in about the same amount of time. Plus shrimp are healthy and relatively low in cost. That and they taste delicious with a mild, creamy tomato sauce.

Fusilli with Shrimp and Tomato Cream Sauce
Recipe inspired by Pioneer Woman

1/4 - 1/3 pound large, uncooked shrimp, peeled and de-veined
Approximately 1/2 box of fusilli or other short cut pasta (I use whole wheat)
1 cup diced tomatos
1/2 cup heavy cream
1/4 cup dry red or white wine (I used zinfandel but chardonnay would work just as well)
1/2 small white onion, diced
2 cloves garlic, minced
1 T butter
1 T olive oil (I used roasted garlic infused oil)
About 1 T fresh, chopped flat leaf parsley
About 1 T fresh, chopped basil
About 1 tsp crushed red pepper flakes
Salt and pepper, to taste
Heat a pot of water to boiling for pasta. When it comes to a boil, add salt and pasta. Cook until al dente and drain. Meanwhile, in a large skillet, melt butter and add olive oil over medium high heat. Add shrimp, season with salt and pepper, and cook until they turn pink. Don't overcook them, once they are opaque, they are done. Set them aside on a cutting board.

Add garlic and onions to the pan. Saute about 2 minutes, stirring occasionally. Add wine and scrape the bottom of the pan. Saute about 3 minutes until liquid is mostly cooked off. Add diced tomatos and continue cooking for about 5 minutes. Reduce heat to low and stir in cream. Stir until well combined and let mixture simmer for about 5 minutes. Add herbs and crushed red pepper and return shrimp to pan. Add drained pasta and salt and pepper to taste.

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