Dinner Tonight:Shrimp and Pasta
If you cook a lot, you never cook a recipe twice, even if you try. Tonight I made a less than 30 minute recipe that I have made many time. Correction: it was a variation of a recipe I have made many times, one of Clark;s favorite meals. Because I try to keep a full refrigerator and pantry, I almost always have the ingredients on hand so I can pull things out and get to work on this meal. Even when I don't have fresh tomatoes or mushrooms, canned diced tomatoes work well and no-one seems to mind the missing mushrooms.
Shrimp and Pasta
1/2 lb thin spaghetti, cooked
1 lb of shrimp, uncooked frozen (I like the ones already peeled)
1/2 Onion diced
1 T. olive oil
2 cloves of garlic, minced
1 oz. package mushrooms, sliced
1 package grape tomatoes (sliced in half)
1/2 c. white wine
2 T. chopped Fresh Parsley
2.t. dried basil
1/4 t. red pepper flakes
1/2 c. grated Parmesan cheese cheese
1)In a non-stick skillet, heat olive oil to shimmering but not smoking. Add onions and garlic and saute until soft. Add mushrooms and cook, stirring until they are lightly browned.
2) Add grape tomatoes and wine and seasonings. Cook, and stir once or twice until tomatoes are heated thru.
4) Add shrimp, stirring occasionally, and cook just until shrimp turn pink, being careful to not over cook. (Shrimp will turn tough).
5) Squeeze lemon over mixture and pour over hot pasta. Sprinkle Parmesan cheese over the top.