~ One-Pan Shrimp & Shells in Tomato-Cream Sauce ~
Why 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:
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
~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.
~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.
~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):
One-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
Cook'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)
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