Saturday, February 16, 2013

Angelic Pasta and Shrimp in a Skillet.

As much as I rave about, and love, homemade pasta sauce, there are times I want it now, and waiting for a container to defrost just won't do. Oh sure I could defrost it in the microwave, but in the time that takes, I could have a meal either ready, or almost so. No way, you say....way, and it will not involve using any jarred or canned sauce purchased at the supermarket.

When I was little, my grandmother would make "shrimps in sauce", basically shrimp cooked in pasta sauce and served over spaghetti; still one of my favorite dishes to this day. When I can find them, I'll add sea scallops which makes it an overall decadent meal, but for now we'll concentrate on shrimp. For this recipe, 3/4 of a pound of medium sized shrimp, shelled and deveined will do nicely; and to make it extra special, angel hair pasta instead of spaghetti. For the pasta, just a 4 ounce portion of dried will do; it's a very thin and light pasta, so a little of dry will become a lot once cooked up.   When you put the pasta in the hot water, please do not break it up; the long strands are so lovely in the sauce.  For the tomatoes I'm using canned diced tomatoes, not crushed or pureed; if you can find the type that have diced onion included, great!; if not, don't worry about it.   Hungry yet? Lets go have some fun with a skillet then, shall we?

Skillet Shrimp and Pasta


1 (14/5 oz) cans diced tomatoes with onions (*see note)
1 Tbsp minced garlic
2 Tbsp Italian seasoning mixture
3/4 lb. medium sized shrimp, shelled and deveined
1/2 tsp salt
1/2 tsp ground black pepper
2 Tbsp dried parsley
1/4 lb. angel hair pasta (**see note)


In a large skillet, medium heat, add the tomatoes, garlic and seasoning mixture; cover and let sauce cook down for 20 minutes; stir occasionally to keep from sticking or burning.   In a bowl, toss the shrimp with the salt and pepper; cover with plastic wrap and refrigerate until needed.

After 20 minutes, pasta should be ready, drained and kept warm; add the shrimp to the skillet, mix thoroughly.  Sprinkle the parsley over top and let cook for 7 minutes. 

Add the pasta, but toss lightly to coat and not break it up; let cook additional 2 minutes in skillet before serving.

This will make 4 servings.  Enjoy!

*Note: if you cannot find this type, dice up a small onion, heat 2 Tbsp olive oil on medium-high heat and saute' the onion until translucent; do not allow it to brown or burn.

**Note: the sauce will be cooking down for 20 minutes before the shrimp are added; make sure the pasta is cooked around the same time as it will be added after the shrimp.

Mary Cokenour