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Pasta with Shrimp and Herbed Cream Sauce

April 12, 2012

Last nights’ dinner came together in about 20 minutes. I used this recipe as a base, but didn’t measure out the ingredients. It’s easy enough to just eyeball it–it’s pretty hard to mess up a red sauce. Here’s what you’ll need to do…


pasta (your choice)

shrimp, peeled and deveined (frozen or fresh works fine)

olive oil (for sauteing the shrimp)

2-4 garlic cloves, minced

1 15 oz can crushed tomatoes

fresh basil, chopped, about one handful

fresh parsley, chopped, about one handful

white wine, about a cup

clam juice, about ½ cup

heavy cream, ½-1 cup

parmesan cheese, freshly grated

salt, pepper and red pepper flakes, for seasoning

Cook pasta. Heat a skillet with some olive oil and saute the shrimp and garlic. If you’re using fresh shrimp, they’ll turn pink fairly quickly. Remove them from the pan and set them aside. If you’re using frozen shrimp, you can leave them in the skillet the whole time (just watch you don’t overcook them).

Add the tomatoes and herbs to the skillet. Give everything a good mix and then add the clam juice, cream and wine. Bring this to a boil and then let it simmer gently while the pasta finishes up. Season with salt, pepper and red pepper flakes. If you’ve removed the shrimp from the skillet, put it back in to warm up and mix with the sauce. Add some parmesan cheese into the sauce before serving.

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