There will be literal face stuffing in this blog post. Stay tuned.
It shouldn’t surprise you though because this pasta is AMAZING.
I mean, look at it!
Pastas with creamy tomato sauce totally get me. Then you go ahead and add shrimp and it’s like my nirvana.
There is a little bit of crushed red pepper and paprika for a nice smoky kick, as well.
FYI, the smell of fresh garlic and onions sautéing has to be one of my favorite kitchen smells. It’s right up there with freshly baked bread.
You should probably have some bread baking while you cook this. Your brain will probably explode starting from the olfactory bulb.
That’s a good way to go.
This is also a good way to go:
Cause of death: Shrimp Suffocation.
WORTH IT.
The face stuffer is my little brother, Roberto. I ended up making him eat half of this pan since he decided to rub his face all over it.
He wasn’t complaining one bit.
Shrimp Pasta with Tomato Cream Sauce
2015-11-01 20:25:23
A creamy tomato sauce coating succulent pieces of shrimp and penne. A dash of crushed red pepper flakes adds a nice kick!
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Ingredients
2 tablespoons butter
1 pound shrimp, shelled and deveined
crushed red pepper
paprika
salt
1 medium onion, finely chopped
4 garlic cloves, minced
2 cups canned crushed tomatoes
1/4 cup water
1 teaspoon chicken bullion
1 tablespoon dried basil
1/4 heaping teaspoon dried oregano
1/2 cup heavy cream
8 oz. penne pasta
Instructions
Bring a large pot of water to a boil. Add the penne and cook until al dente.
In a large skillet over medium/high heat melt butter. Add shrimp and cook on one side for about 1 minute until shrimp turns pink. While it is cooking, sprinkle the shrimp liberally with crushed red pepper, paprika and salt. Don't be shy. Turn the shrimp to the other side and continue cooking for another 2 minutes. Remove shrimp with a slotted spoon. Set aside.
To the same skillet, add chopped onion and minced garlic cooking for about 2 minutes, stirring occasionally until onions are soft. Add crushed tomatoes, water, chicken bullion, basil and oregano and mix until combined. Bring to a boil and then reduce heat to simmer. Simmer for about 10-15 minutes stirring occasionally, until the sauce has reduced a little. If necessary, add more red pepper and salt. Add heavy cream and mix until incorporated and remove from heat.
Add the shrimp and cooked pasta to the sauce and mix well to combine. Over low heat, bring pasta to a simmer (but not boiling). Add more salt and pepper to taste. Serve immediately with freshly grated parmesan cheese.
Adapted from Julia's Album
Adapted from Julia's Album
My Mom Taught Me To Play With my food http://playzwithfood.com/
The face stuffing is totally optional…
But seriously awesome.