Easy Shrimp Pasta

New Orleans, what a lovely city! And the food – I NEVER had a bad meal in New Orleans. Wait a minute.. I take that back, there was that one time after a Mardi Gras parade that a the crowd herded us to this place called the Steak Pit. We should have known better, but it was a way to get away from all the pressing bodies on Bourbon Street. The fact they had an empty table was warning number two. They served a soup in a kitchen stock pot that was slammed on the table, it tasted like they had been doing the laundry in it. Eventually our steaks arrived. Ha! They never did say that the steaks were from BEEF, and I am pretty sure they weren’t! Good times. This recipe is not from the Steak Pit, but it will remind you of New Orleans. It is simple, but the flavors meld together so well it is worth trying, believe me! Serve it with a nice crusty bread and a salad and pretend you are in the Big Easy.

Shrimp Pasta

Easy Shrimp Pasta

For the sauce:
3 cups of chicken stock
2 T olive oil
1/2 a large onion, chopped
3 garlic cloves, minced
1 tsp pepper
1/4 tsp cayenne pepper
1/2 tsp dried basil
1/2 tsp dried Thyme
1 tsp Hot sauce
1 T Worcestershire sauce
1/2 cup of chopped fresh tomato or canned chopped tomatoes
2 T sugar
1/2 cup chopped green onions
2 T chopped fresh parsley

For the shrimp:

1 lb of medium shrimp, cleaned and deveined (if that kind of thing bothers you)
2 cloves of garlic, chopped
1 T olive oil
1 T butter
salt and pepper.

1 lb of spaghetti
1/2 cup Parmesan cheese

Start a large pot of salted water going to cook your pasta in. Heat a fry pan and saute the onion in the olive oil for 5 minutes, add the garlic and saute 1 more minute. Add all the other sauce ingredients except for the green onions and parsley and cook until reduced by 1/2 (about 30 minutes). Add the onions and parsley and cook for 3 more minutes. Turn off the heat, remove from pan to another dish and set aside. Boil your pasta as directed on the box. Use the same pan the onion/garlic mixture was in to cook the shrimp. Add the olive oil and butter to the pan, when hot, add the garlic and the shrimp and saute until the shrimp is almost done on both sides. Pour the onion/garlic mixture over the shrimp and cook for 2 more minutes or just until the shrimp is cooked through. Do not over cook. Drain your pasta and throw it right in the pan with the shrimp and sauce. Toss it all together, add the parmesan cheese and toss again. Serve immediately. Note: This is also delicious when you add sautéed peppers, olives or artichokes to the sauce… use your imagination!

Shrimp pasta


2 Comments Add yours

  1. Babygirl says:

    WOW, you are definitely speaking to my heart right now. I love shrimp with pasta dishes and I am definitely trying this recipe out. I enjoyed this post and New Orleans have great food, but every now and then even the best of places has one bad apple. I should know, I live in NYC lol. Great post.

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