just 15 minutes to delicious!
What do you serve on the night before Thanksgiving? It can be a challenge. For many, you have already been in the kitchen all day making plans and beginning some dishes and maybe baking your pies. When dinnertime comes around, you might be tired and, honestly a little uninspired, no? You’d like to sit down and enjoy your family and friends and relax? And truly, you don’t want anything that will resemble or take away from the dishes you will serve tomorrow.
I asked Ryan, my pickiest eater, what he wanted for dinner tonight and he said chicken. Um, no, not happening. Afterward, he claimed all responsibility for the dish that everyone enjoyed – even though all he did was make the garlic bread. He said it was all his idea. Gotta love Ryan. This is a great dish – only takes about 15 minutes! Gluten-free friends – try this with Brown Rice Pasta!
SHRIMP IN SPICY TOMATO SAUCE a la Ryan
1 pound extra large shrimp 21-25 per pound, peeled, cleaned and rinsed in cold water, drained
1/2 box angel hair pasta
2 tblsp butter
2 tblsp extra virgin olive oil
3 large cloves garlic, minced
generous 1/2 tsp red pepper flakes or more to taste
2 tsp Italian Seasoning
3/4 cups your favorite marinara sauce
generous splash to 1/4 cup dry white wine
splash to 1/4 cup heavy cream
salt and freshly ground pepper to taste
1 cup grated parmesan or Pecorino Romano cheese
Bring a large pot of well-salted water to a boil. In a large sauté pan, warm the butter and olive oil over medium low heat. Add the garlic and sauté for 2 minutes, being careful not to let it brown. Turn the heat up to medium. Add the shrimp and sauté for 2 minutes per side – just barely cooking through – do not over cook. Add the marinara sauce, and Italian Seasoning and stir in. Add the wine and stir in. Add the cream and stir in. Allow to simmer for 2 minutes while you cook the angel hair pasta. Season with salt and pepper to taste. Drain the pasta, place on a platter and place shrimp and sauce over. Sprinkle with the parmesan or Pecorino cheese.
Serve with a loaf of garlic bread and a green salad.
Enjoy!
As always, all credit goes to Ryan (ok?)