You can find 1000+ of my kitchen-tested recipes using the Recipes tab, watch nearly 100 of my Kitchen Encounters/WHVL-TV segments using the TV Videos tab, join the discussion about all of my creations using the Facebook tab, or Email your questions and comments directly to me--none go unanswered. Have fun!


~ One-Pan Shrimp & Shells in Tomato-Cream Sauce ~

IMG_5969Why is this is one of my favorite in-a-hurry shrimp-loving dishes?  Glad you asked.  In my food world, lightly-sautéed shrimp are perfect when paired with some perfectly-cooked pasta that's been enrobed in a slightly-spicy tomato-cream sauce.  There's more.  It only requires few on-hand ingredients, and, there's little-to-no prep -- all of us cooks like to hear those words.  Thirty minutes later, this quick-and-easy super-delicious family-friendly meal is on the dinner table.  I like to serve it with garlic bread, and sometimes I make a salad too, but, even if this is the only thing on the table, there won't be any complaints.  PS: it's good enough to serve to impromptu guests too.

A few-hand ingredients = one simply scrumptious meal:

IMG_59648  ounces medium-shell pasta

2  quarts water, for cooking pasta

2  teaspoons sea salt, for seasoning pasta water

3  tablespoons salted butter

3  tablespoons olive oil

1/2  teaspoon garlic powder

1/4  teaspoon sea salt

12  ounces large shrimp (28-30 shrimp), peeled, deveined, tails on or off, your choice

2  cups homemade or store-bought marinara sauce, your favorite brand

1/2  cup heavy or whipping cream

1/2  teaspoon additional garlic powder

1/4  teaspoon additional sea salt

1/4-1/2  teaspoon red pepper flakes

additional red pepper flakes, for garnishing finished dish

IMG_5934 IMG_5934 IMG_5934 IMG_5934~Step 1.  In a shallow, 3 1/2-quart wide-bottomed Dutch oven, place two quarts of water.  Add the 2 teaspoons sea salt and bring to a boil over high heat.  Add the pasta to the boiling water and give it a stir.  Adjust heat to a rapid simmer and cook, according to package directions, until al dente, about 9-10 minutes -- do not overcook pasta.  Drain pasta into a colander and set aside.

IMG_5906 IMG_5906 IMG_5906 IMG_5906 IMG_5915 IMG_5915 IMG_5915~Step 2.  Return the still hot pan to the stovetop. Over low heat melt 3 tablespoons salted butter into 3 tablespoons olive oil, then, stir in the 1/2 teaspoon garlic powder and 1/4  teaspoon sea salt.  Add the shrimp to the pan, arranging them side-by-side and in a single layer across the bottom.  Increase heat to medium-low.  Gently sauté shrimp in the butter until opaque and just cooked through, about 1 1/2-2 minutes per side, using a fork and/or a small spatula to flip them over.  Transfer shrimp to a paper-towel-lined plate, leaving all the flavorful butter in bottom of pan.  Set shrimp aside.

IMG_5922 IMG_5922 IMG_5925 IMG_5925 IMG_5925 IMG_5925 IMG_5944 IMG_5944~Step 3.  Add the 2 cups of marinara sauce and 1/2 cup of cream to pan, along with 1/2 teaspoon additional garlic powder, 1/4 teaspoon additional sea salt and 1/4-1/2 teaspoon of red pepper flakes.  Using a large spoon, stir until sauce is uniform in color.  Adjust heat to a gentle simmer and cook about 1-2 minutes.  Turn the heat to low and add the cooked pasta.  Stir until pasta is enrobed in sauce and mixture is steaming.  Turn the heat off.  One-at-a-time add the shrimp to the pasta, distributing them evenly over the surface.  Do not stir the shrimp in.  Serve immediately.

One pan & stovetop-to-table in 30 minutes (no cheese please):

IMG_5952One-Pan Shrimp & Pasta in Tomato-Cream Sauce:  Recipe yields 2-3 large servings or 4 smaller servings.

Special Equipment List: 3 1/2-quart Dutch oven or 4-quart wide-bottomed stockpot w/lid; colander; fork and/or small spatula; paper towels; larger spoon

6a0120a8551282970b026bdeb8b365200cCook's Note:  Every once in a while, my ability to cook is overshadowed by my desire to cook something remarkably easy, yet good enough to serve to guests -- no special skills, tools or knowledge required.  Today is such a day.  This simple, straightforward and scrumptious recipe, taken from the pages of absolutely nowhere, goes from stovetop to table in less time than it takes to cook spaghetti, and, when beautifully plated, will trick everyone into thinking I cooked all day.  For example:  ~ Shrimp & Lobster Ravioli w/Tomato-Cream Sauce ~.  Give it a try!

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)


Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment