Shrimp Pasta with Chunky Tomato Basil Sauce
Posted on | December 12, 2008 | No Comments
Last night I made a really good pasta dish, which was pretty healthy, too.
- Whole wheat spiral pasta
- fresh mozzarella cheese
- plum tomatoes
- fresh basil
- white wine
- 4 cloves garlic
- grated parmesan cheese
- 1 lb shrimp, peeled and deveined
- salt and pepper
- butter
- 1/2 a lemon
Cook the pasta and drain. Melt some butter in a pan, and press (using a garlic press) 3 cloves of garlic into the pan. Just dice the garlic very fine if you don’t have a garlic press. Squeeze the lemon half into the pan, and add your shrimp, and season with salt and pepper. Meanwhile, coarsely chop the plum tomatoes, and mix with a few tbs. parmesan cheese, salt, pepper, chopped basil, and 1 pressed garlic clove (or diced). Mix well and set aside. When the shrimp are almost donw, get the pan good and hot (med-high) and add about 1/3 c white wine to the pan. Simmer a few minutes, to cook off the alcohol. Then, put the past back in the pot you cooked it in (not on the heat), and add the shrimp, juice and all. Then add the chunky tomato sauce, and cut up some fresh mozzarella into the pot. Toss it all around. This should be enogh to warm the tomatoes and mozzarella- you want them to be raw, not cooked. Serve with crusty bread and a salad. Jeff normally hates whole wheat pasta, but he loved this.
Comments
Leave a Reply
