#FishFridayFoodies ~ Garlic Butter Shrimp Pasta
We still have a house full of sick-o's so honestly it was pretty hard taste testing this dish - but from what I can smell it really smells wonderful - buttery, a lovely tomato garlic sauce, chunks of fresh mushrooms, juicy shrimp. It's a terrific basic recipe that you could adapt easily with seasonings or vegetables of your choice. Perhaps all that garlic will help with some of this miserable congestion?!
October 25th is World Pasta Day - maybe give this one a try to celebrate!
Garlic Butter Shrimp Pasta adapted from Julia's Album
10-oz shrimp, uncooked, shelled and deveined
3 medium tomatoes, fresh, chopped into bite sized cubes
1 cup baby portobello mushrooms
3 tsp minced garlic
2 tablespoons butter
1/2 tsp lemon juice
salt to taste
pepper to taste
paprika to taste
5 oz angel hair pasta
1/3 cup grated Parmesan cheese
- Put water on for pasta while you prep the tomatoes and mushrooms.
- Cook the mushrooms in 1 TBS butter over medium high heat until they are tender (about 5-8 minuets). Remove and set aside.
- Add additional 1 TBS butter to skillet and allow to melt, lay shrimp in skillet and sprinkle uncooked side generously with smoked paprika. Add in the minced garlic.
- Cook pasta, about 7 minutes or until al dente. Strain and return to pot once ready with heat turned off.
- Cook shrimp about 3-4 minutes, or until beginning to pink, before adding in the cooked mushrooms and diced tomatoes. Stir occasionally until the tomatoes begin to break down and you have a bit of a sauce. Add in the lemon juice.
- Add the shrimp and vegetables to the cooked pasta, tossing gently to combine. Sprinkle with parmesan (saving some for serving, if desired), and again toss gently.
- Serve hot.