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Monday, May 21, 2012

Shrimp Arrabbiata ala Terri

I bet you all thought I had forgotten about you. You were mistaken. I have just been so busy working at the new Bistro that I barely see my computer much less my own kitchen! I have completely run out of my freezer foods I had stocked up. And with my current one day a week off I do not see it getting replaced anytime soon. But, never fear, I plan on cooking up at least one meal a week now and getting them posted for all to enjoy.

This recipe is a HUGE winner today with my hunny. Allergies prevent me from even tasting it due to the shrimp, but he does have a great pallet so you can take it from him that it is something that will be cooked often in our home. Its quick, easy and uses canned and dried foods most people already have in the kitchenns. The sauce is pretty versatile as long as you do not mind spicy foods. I'm betting it would go great with some Chorizo or Linguisa!

16 oz Angel Hair Pasta, dry
1 tsp Garlic Salt
16 oz Tomato Sauce
4 oz Tomato Paste
2 tsp Oregano, dried
2 tsp Basil, dried
1lb Shrimp, deviened and shelled
2-3 tbsp Olive Oil
1/2 cup White Onion, chopped
2 tsp Garlic, minced
2 Roma Tomatoes, chopped
Garnish Parsley Flakes 
Garnish Parmesan Cheese

1. Cook pasta to package directions, adding garlic salt and 1 tsp basil to water.

2. Meanwhile, in large skillet over med heat, add 1-2 tbsp oil and saute shrimp for 2 minutes each side. Remove to a bowl and keep warm.

3. In saucepan add tomato sauce and paste and stir in oregano, basil and red pepper flakes. Heat to just simmer and remove from heat.

4. Meanwhile, in same skillet add 1 tb evoo and saute onions 3 minutes and add garlic, saute 1 minute then add the tomatoes and saute two minutes more. Pour in tomato sauce mixture and remove from heat.

5. To serve, place herbed pasta on plate, then shrimp, then sauce and top with parsley flakes and Parmesan cheese.