Sunday, January 11, 2009

Shrimp Pasta

I know this one will look much like the Chicken Pasta. But really, it IS different. A little faster to make, as there is less prep work.

1 bag frozen shrimp. Cooked and de-tailed, if you can find. Medium sized.
1 box pasta
1 can diced tomatoes
Lemon Juice
Corn starch

Optional ingredients: frozen peas, white wine, feta cheese

Cook up the pasta. Drain.

I ususally begin to thaw the shrimp by running them under warm water first.
In a skillet, combine shrimp, a few squirts of lemon juice, and pepper (to taste). As it begins warming, add tomatoes (drained or undrained, you pick) and any of the optional ingredients. Heat.

I find the sauce part usually is watery/ runny from the water coming off the shrimp and peas as they thaw, so I add corn starch (as described on the box) to thicken up.

Plate - pasta. Shrimp mix on top. Ymmmm.

Serves 4 adults easily.

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