electrolux137
Well-known member
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One-Pot Pasta with Shrimp & Tomato-Basil Sauce
I saw this recipe on the Southern Living Facebook page and decided to make it.
I prepared the recipe as directed (using fusilli); however, rather than use canned tomatoes, I happened to have some really good vine-ripened tomatoes and used them instead. The basil came from Arlee's garden.
The shrimp was a bit of serendipity: When I went to the grocery store, they had fresh raw shrimp on sale. Regular price: $17.99/lb. Sale price: $5.99/lb.!!
The dish came out really well, although I would suggest using a cup more tomatoes because it seems a bit dry since so much of the juice is absorbed by the pasta. I think it would also be great with a cup or so of lightly toasted pine nuts tossed in with the shrimp and spinach to give it some contrasting texture.
12 ounces casarecce or fusilli pasta (I used fusilli)
1 (28-oz.) can diced tomatoes (I used fresh vine-ripened tomatoes)
2 cups chicken broth
1/2 medium-size yellow onion, sliced
4 garlic cloves, sliced
1 teaspoon dry oregano
1/3 cup firmly packed fresh basil leaves
2 teaspoons kosher salt (or to taste)
1 tablespoon olive oil
1 (6-oz.) package baby spinach
Freshly grated Parmesan cheese
1 lb. peeled large, raw shrimp, deveined
Place first 9 ingredients in a Dutch oven in order of ingredient list. Cover and bring to a boil over medium-high heat (about 12 to 15 minutes). Reduce heat to medium-low, and cook, covered, 10 to 12 minutes or until pasta is slightly al dente, stirring at 5-minute intervals.
Remove from heat, stir in spinach and shrimp.
Cover and let stand 10 minutes. Stir just before serving. Serve with freshly grated Parmesan cheese.
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One-Pot Pasta with Shrimp & Tomato-Basil Sauce
I saw this recipe on the Southern Living Facebook page and decided to make it.
I prepared the recipe as directed (using fusilli); however, rather than use canned tomatoes, I happened to have some really good vine-ripened tomatoes and used them instead. The basil came from Arlee's garden.
The shrimp was a bit of serendipity: When I went to the grocery store, they had fresh raw shrimp on sale. Regular price: $17.99/lb. Sale price: $5.99/lb.!!
The dish came out really well, although I would suggest using a cup more tomatoes because it seems a bit dry since so much of the juice is absorbed by the pasta. I think it would also be great with a cup or so of lightly toasted pine nuts tossed in with the shrimp and spinach to give it some contrasting texture.
12 ounces casarecce or fusilli pasta (I used fusilli)
1 (28-oz.) can diced tomatoes (I used fresh vine-ripened tomatoes)
2 cups chicken broth
1/2 medium-size yellow onion, sliced
4 garlic cloves, sliced
1 teaspoon dry oregano
1/3 cup firmly packed fresh basil leaves
2 teaspoons kosher salt (or to taste)
1 tablespoon olive oil
1 (6-oz.) package baby spinach
Freshly grated Parmesan cheese
1 lb. peeled large, raw shrimp, deveined
Place first 9 ingredients in a Dutch oven in order of ingredient list. Cover and bring to a boil over medium-high heat (about 12 to 15 minutes). Reduce heat to medium-low, and cook, covered, 10 to 12 minutes or until pasta is slightly al dente, stirring at 5-minute intervals.
Remove from heat, stir in spinach and shrimp.
Cover and let stand 10 minutes. Stir just before serving. Serve with freshly grated Parmesan cheese.
