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.
This was hands down the best thing she has ever made! still trying to figure out why she has been holding back so long.. this will be a weekly request for sure
Thank u sweet Bo! And u got it