Hello my friends,
It's been a while since my last post, but after receiving many calls and requests for catering for this Thanks Giving, I decided to post this recipe instead. Unfortunately I do not have the energy to cook for other families this year, in fact my daughters are cooking this year for our family. One of the most called for meals has been my shrimp with pink sauce and my "crack tamales". I will give you my recipe for the pasta, not the tamales. My daughters would kill me if I shared the tamale recipe with any one. I have simplified the Shrimp With Pink Sauce recipe for you.
Ingredients:
2 pounds medium size peeled and de veined shrimp
2 table spoons unsalted butter
1/2 cup chopped white onion
2 finely chopped garlic cloves
2 stems fresh thyme
2 table spoons fresh basil chopped
1 tsp. seasoning salt
1/2 tsp. fresh cracked pepper
1 pinch red pepper flakes
1 cup chicken stock
1 cup heavy whipping cream
1/2 cup Contadina crushed Italian tomato with basil.
pasta water
Sprinkle of Parmesan cheese
For sauce:
Take shrimp and coat with seasoning salt, pepper and cracked pepper flakes. On a large skillet melt the butter and add the thyme, onions and chopped garlic. Saute shrimp a few at a time in the butter and remove cooked shrimp to a plate. Do this until all the shrimp are cooked. Once all the shrimp are cooked, use the same pan to add the heavy whipping cream, chicken stock and add the crushed tomato. Allow this to cook down till thick and if needed add some of the pasta water. This will allow the sauce to thicken a bit more. Once the sauce is a bit thick add your shrimp and your pasta and saute for a couple of minutes. Finish your dish with the chopped basil and a sprinkle of Parmesan cheese. Serve immediately and enjoy.
For pasta
1 package angel hair pasta
2 Chicken bullion cube- use instead of salt
Bring large pot of water to boil, add the chicken base cubes and pasta once the water is at a rolling boil. Do not add oil but stir past once or twice to keep it from sticking. Strain pasta and add directly to the sauce.
