Thursday, November 3, 2011

From the Kitchen: Creamy Garlic Shrimp with Rotini

These lackluster photos have been sitting around waiting to be blogged, but I made it again for dinner recently and realized that I hadn’t shared it deliciousness with all of you. Loved it as leftovers too. Yum. The photos are really not good at all, but when you’ve got a hungry family waiting for you to take pictures of the food so they can eat, you don’t take your time. Since I use this as my online recipe box, blogging it also serves my selfish organizational purposes. Mwa ha ha…


Creamy Garlic Shrimp with Rotini


1 box (14.5-16 oz) rotini

3 tbsp oil

1 large onion, coarsely chopped

3 small zucchini, cubed (can substitute any vegetables you like)

4 cloves garlic, pressed

1 tsp salt

1/8 tsp freshly ground black pepper

1/4 cup diced pickled red pepper (optional but good if you have it around)

1 cup heavy cream

1/2 cup freshly grated parmigiano reggiano cheese (please please please do NOT substitute for other “parmesan” cheeses! for the love of all that is holy!)

2 cups peeled, cooked, thawed shrimp (can use frozen, fresh, whatever… as long as it’s peeled and cooked before you use it here!)


Prepare pasta, set aside and keep warm. Heat oil in pan and add vegetables, salt and pepper. Sauté the onion, zucchini, and garlic until tender and fragrant. Add pickled pepper. Reduce heat to low and add cream and cheese until very hot. Add shrimp and heat through. Remove from heat and mix well with hot pasta. Serve immediately and enjoy!!


I think the secret here is the sauce. It’s so very easy and basic, but really delivers on flavor. If you don’t keep a wedge of parmigiano reggiano cheese in your fridge, you should. Nothing at all like pre-grated parmesan cheese, this packs a flavor punch and a little goes a long way. It lasts an eternity in your fridge, so it’ll get used up eventually. Trust me. This pasta dish would ideally be served with garlic breadsticks (is there a pasta dish that wouldn’t go well with fresh, carb-loaded garlicky goodness?), so tomorrow I’ll post about those! See you then :)

No comments: