Delicious shrimp pasta with mozzarella cheese alfredo sauce is made from scratch with sun-dried tomatoes, basil, red pepper flakes, paprika, and cream. You'll have a perfectly cooked shrimp: soft and tender and never dry or rubbery! Seafood Boil | Seafood Dishes | Seafood | Seafood Recipes | Seafood Soup | Seafood Pasta
Prep time:
Cook time:
Total time:
Yield: 4 Servings
Ingredients: 8 oz penne pasta (for gluten free version, use gluten free brown rice pasta) 2 tablespoons olive oil (drained from sun-dried tomatoes jar or just use regular olive oil) 1 pound shrimp (without shells, and deveined) 3 garlic cloves minced 1/4 teaspoon salt And so on.
Instructions:
Step 1. Cook pasta according to package instructions. Reserve some cooked pasta water. Drain the pasta.
And then, Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing the shrimp as described below:
Step 03, Heat 2 tablespoons olive oil (reserved from the sun-dried tomatoes jar - see the note above, or use regular olive oil) in a large skillet on medium-high heat.
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