PATRIOTIC PARFAITSPUDDING:1 ½ c. milk3 T. cornstarch2 egg yolks1 c. half and halfPinch of salt½…
ALICE’S SIMPLE TOMATO AND SHRIMP PASTA
1 lb. large shrimp, peeled with tails on, seasoned
1 lb. package of elbow pasta or your favorite
Salt, black pepper
1 T. Dried oregano
1 T. Dried basil
1 c. chopped onion mix
1 (14.5-oz.) can diced tomatoes (garlic and onion flavored)
3-4 T. sugar
½ to 1 c. white wine or pasta water
Grated parmesan cheese
Chopped chives, garnish
- Boil pasta in salted water, drizzled with olive oil, until al dente. Drain and reserve about 1 c. of the pasta water. Set aside and keep warm.
- In a large skillet, drizzle with olive oil and put over medium heat.
- Add onions and saute until tender.
- Add the diced tomatoes, oregano, basil, sugar, salt and pepper. Mix well and saute for about 5-8 minutes. It should lose some of its liquid and start to thicken.
- Add the seasoned shrimp and stirring occasionally, cook until shrimp are done.
- Gradually add the pasta and mix after each addition. You may not use all the pasta. It will depend on how much you want to add. I usually add about half of the cooked pasta.
- Taste for seasoning. If mixture is thick, gradually add some white wine or the pasta water to loosen it up a bit.
- Garnish with chopped chives and sprinkle with parmesan cheese, if desired.
*If I prepare this in ahead of time and it sits, it will thicken. Before serving, is when I heat up the dish and slowly add the white wine or the pasta water.