Friday, March 25, 2016

garlic shrimp and sun-dried tomato pasta in cream sauce... 30 minutes

the goods:

1/2 pound shrimp, peeled and deveined
4 ounces sun-dried tomatoes in olive oil
1/4 teaspoon paprika
4 garlic cloves, minced
1 cup cream
1 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1 cup grated Parmesan cheese
8 ounces fettuccine

Drain sun-dried tomatoes, reserving 2 tablespoons of the drained oil.
In a large pot of boiling salted water, cook fettuccine according to package instructions.
In a large skillet, saute minced garlic and sun-dried tomatoes in the 2 tablespoons of reserved oil for 1 minute. Add shrimp, sprinkle with paprika and salt and cook over medium heat for about 2 minutes. Add cream, basil, and crushed red peppers, bring to a boil and reduce to a simmer. Whisk in parmesan cheese until melted. Remove from heat and toss with drained fettuccine. Sprinkle with additional parmesan and serve!

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