Friday, May 13, 2011
Creamy Shrimp Pasta
Things that take skill.
10. I love the way that you are able to knock a glass of wine off the coffee table from 17 paces away. That takes skill dude.
9. I love the way that I have bought you over 87 pairs of socks and we still only have 3 that match. That takes skill dude.
8. I love the way that you always know when to blink or turn your face away, causing only one in every 10,342 uploaded pictures to be printable. That takes skill dude.
7. I love the way you created a Picasso painting of our cat to appear in the carpet, made with smashed and trampled on Strawberries. That takes skill dude.
6. I love the way you pull out those little hair ties just right so that only a local anesthetic could prevent you from not feeling the pain that comes with pulling rubber bands out of thin toddler hair. That takes skill dude.
5. I love the way that you can spot a cartoon from a mile away as I am frantically try to channel surf around them. Eagle Eyes I tell you, that takes skill dude.
4. I love the way like me to brush your teeth, clenched with screams. That takes skill dude…on my part! Ha
3. I love the way you have made me advance my vocabulary… “Indigo, would you like some Spaghetti with Poop Balls? Indigo, would you like some Chocolate Chip Poopkies? Indigo, would you like some Pizza with Pooperoni?” It takes mad skill to teach an old dog new tricks.
2. I love the way I found corn on the ceiling. That takes skill dude.
1. I love you. That takes no skill on my part, it’s flipping easy!
Ladies and Gents this Pasta is soooo good! Easy, Preasy, Creamy, Delish. I really loved it. I have tried so Many Pioneer Woman Recipes and this one is my favorite so far.
Delightfully borrowed from P-Dub, slightly altered
• ¾ pounds Penne Pasta
• 1 pound Shrimp
• 4 Tablespoons Butter
• 3 Tablespoons Olive Oil
• 1 whole Onion (small)
• 2 cloves Garlic
• ½ cups White Wine, Or To Taste
• 1 can Tomato Sauce (8 Oz)
• 1 cup Heavy Cream
• Fresh Parsley, ½ cup + 2tbs
• Fresh Basil – ½ cup
• 1 jalapeno
• Salt To Taste
• Pepper To Taste
• 1 tbs flour
Cook the penne pasta until tender-firm, also known as al dente.
Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Mince your jalapeno, Chop up 2 tbs of parsley, toss both with 1 tbs Olive oil then coat your shrimp with it. Let marinate in your refrigerator for 2 hours.
Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.
Finely dice one small onion. Mince two cloves of garlic.
In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).
Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer. Next melt 2 tbs of butter and mix with flour. Add to your sauce and stir.
Now chop your herbs, about a ½ cup of chopped parsley and about the same amount of chopped basil.
Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and stir.
Now’s the part where you gather your family and let them tell you how “skilled” you are in the kitchen.
PS, Blogger ate this post the first time - so if blogger spits it back out after I just retyped it I will go fight blogger. I am so very tough and I mean it!