Shrimp Pasta Recipe

Yes did I tell you one  of my favorite  foods is pasta?  I am actually really good at making pasta in fact my  family  always asks me to make pasta  when  I visit! Actually if anything  again its because I love to learn  new recipes try them out all the time.  But I thought I share  with you one  of my  favorite  shrimp recipes from Food Network. It’s so Good  and  honesty, this was the first recipe I learned from Giada. I have  always  been curious  of  her cooking so finally I  got  to the  kitchen and  viola!  This recipe  has become a staple  in my place so here is the  video and the  recipe is right below  if you are interested in trying out…. I know  sometimes we think pasta  is  too many calories but you know what I do, I weigh  all my pasta  I am gonna  make for myself  as a serving and  cook just that… remember 2 oz  of pasta is not  alot when you weigh on the kitchen scale…  so its really not about the sauce… its the pasta that you have to really watch out for… that’s my  tip!   just be prepared to have salad or something light  on the side  as a filler and you wont feel  guilty  eating  pasta anymore. That is what I have learned! So here  is the recipe and a video  to go along iwth it Enjoy and let me know what you think! ūüôā



1 pound penne pasta

1/4 cup olive oil

1 pound medium shrimp, peeled, and deveined

4 cloves garlic, minced

1/2 teaspoon kosher salt, plus extra for seasoning

1/2 teaspoon freshly ground black pepper, plus extra for seasoning

1 (15-ounce) can whole tomatoes, drained, roughly chopped

1/2 cup chopped fresh basil leaves

1/2 cup chopped fresh flat-leaf parsley

1/4 teaspoon crushed red pepper flakes

1 cup white wine

1/3 cup clam juice

3/4 cup heavy whipping cream

1/2 cup grated Parmesan


Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain the pasta and set aside.

In a large skillet, heat the oil over medium-high heat. Add the
shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook,
stirring frequently until the shrimp turn pink and is cooked through,
about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.

Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper
flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam
juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to
medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add
1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the
remaining herbs. Toss together until all ingredients are coated. Season,
to taste, with salt and pepper.

Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

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