In my family, we eat a lot of seafood, especially shrimp when we can get it fresh. AND I have a dad who loves pasta
almost as much as he loves steak. This is my mom’s shrimp pasta. It’s not a recipe she passed down to me but something I have watched her make a hundred times. When I was at Ole Miss and needed something to cook for someone I wanted to impress I made this shrimp pasta. Once you get past peeling, de-veining, and butterflying of the shrimp, this is probably the easiest dish you can make with this much packed in flavor. It’s fresh, creamy and satisfying. It has never failed me, I hope you’ll give this recipe I have finally written down a try (and then let me know what you think!!!!)
First, I peeled and deveined the shrimp then placed them in a quick (30 minutes or less) marinade of fresh lemon juice, olive oil, kosher salt, cracked P, and fresh parsley.
MOM’S SHRIMP PASTA
What you need:
2 shallots, minced
3 cloves of garlic, minced
bunch of basil, bunch of parsley
1 cup white wine
crushed tomatoes 2 cups
1 cup heavy cream
1 box penne or rigatoni
1 lb peeled, deveined and butterflied shrimp (16-20 count)
What you Do:
Heat 1 T of olive oil in saute pan, saute shallots and garlic and season with kosher salt & cracked P, deglaze with white wine, add tomatoes, basil, and reduce till thickened. Add heavy cream and shrimp. Flip shrimp until just cooked through, add 1 cup of pasta water and pasta. Finish with parsley (or chives), torn basil and grated parmesan.
Just to let y’all know, B and I finished the entire thing except maybe one cup of pasta. That good, friends.