Mom’s Shrimp Pasta

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.


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.

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2 Responses to “Mom’s Shrimp Pasta”

  1. bowen weir
    July 26, 2012 at 2:42 am #

    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

    • maggiegiffin
      July 26, 2012 at 2:46 am #

      Thank u sweet Bo! And u got it

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