Monday, February 27, 2012

Red Pepper Shrimp and Pasta

When I was first getting in to cooking, I bought a cookbook call Menus in Minutes. For the longest time, it was my favorite cookbook. In fact, I still cook a few of my favorites out of it. I loved the Mediterranean Mostaccioli with ground lamb, raisins, zucchini and feta. The Key Lime Orange Chicken is definitely always a hit.

But my personal favorite is the Red Pepper Shrimp and Pasta. It hits the spot after a long day because it's quick and absolutely scrumptious. The key to it's speedy-ness is pre-cooked frozen shrimp and canned tomatoes. The sauce comes together in about the same amount of time it takes to cook the pasta. How easy is that?

Red Pepper Shrimp and Pasta
Adapted from Menus in Minutes
Serves 4

1/2 lb. pre-cooked frozen shrimp, thawed and peeled
1/2 lb. fettuccine
1-14 oz. can diced tomatoes with italian seasonings
 2 tbsp olive oil
1 yellow onion, chopped
1-8 oz. can tomato sauce
1/3 c. dry white wine
1/2 tsp sugar
1/4 tsp salt
Crushed red pepper
Chopped parsley 

1. Cook pasta according to directions on package. In a large skillet, heat olive oil over medium heat. Add onions and cook 5 minutes until tender. Add rest of ingredients except parsley. Bring to a boil, reduce heat and simmer gently for 5 min, stirring occasionally.
2. Add shrimp and drained pasta to tomato sauce, stir to combine. Serve with parsley on top. 


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