Sunday, September 13, 2009

Shrimp in Tomato Basil Cream Sauce

Most of the time when I start making a dish like this, I think "Oh, I'll cook some pasta, and the sauce can cook that fast...dinner will be done in 15 minutes!" So I tell The Professor to go ahead and open up a bottle of wine, food will be here in a jiffy.

HAHAHAHAHA! I am incapable of cooking anything more complicated than a grilled cheese sandwich in less than 37 minutes.

Tonight, the sauce took a lot longer to reduce than I expected. So while I actually planned for the whole thing to take 30-40 minutes, it ended up being close to a bottle of wine an hour before dinner was ready.


This week Presto Pasta Nights is at The Sweet Kitchen!

Shrimp in Tomato Basil Cream Sauce

  • Approximately 6.625 ounces of whole wheat fuseli, cooked (the cork screws)*
  • 1 Tbsp extra virgin olive oil
  • 1 small yellow onion
  • 4 cloves garlic
  • 8 oz can of tomato sauce
  • cups vegetable broth (I'd reduce this to 1 cup next time)
  • 1 bay leaf
  • ½ cup grated Asiago cheese
  • ½ tsp red pepper flakes
  • 1 cup half & half
  • 1/2 pound baby shrimp
  • 5-6 basil leaves, roughly chopped

The box of pasta is 13.25 ounces, and I used half the box, hence the funky measurement.

Sauté onion & garlic in olive oil until onion is transparent, about 5 minutes.

Add tomato sauce, vegetable broth, bay leaf, and red peper flakes. Simmer for 30-40 minutes, or until reduced by half. Remove the bay leaf.

Whisk in the cream and grated cheese and return to a slow simmer for 5 minutes.

Add the shrimp and basil, and cook for 2-3 minutes, or until the shrimp are done.

Toss the pasta with the sauce and serve with some bread to soak up the sauce.

6 comments:

Ruth Daniels said...

My husband says my "in a few minutes" must be in another dimension.

That said, good things are worth waiting for, and this is one awesome looking dish. Thanks for sharing with Presto Pasta Night.

Sweet Kitchen said...

What a great excuse for drinking more wine - wish I'd thought of it but I'll definitely be using it from now on! This looks great and thanks for the submission to this week's Presto Pasta Night.

HoneyB said...

Sounds great to me! I'm a sucker for shrimp and pasta in cream sauce. ;-)

Joanne said...

Cooking ALWAYS takes me longer than I think it will. I leave an hour and then if I take longer I am pleasantly surprised (as is everyone else). This cream sauce looks heavenly!

Karine said...

Ah time planning... it can be really difficult!

By the way, your recipe seems to be an original way to use shrimps! Thanks for sharing :)

Kitchen Hood Cleaning said...

I Love Basil Cream Sauce and now want to test it..Great yummy