lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, October 2, 2017

Garlic Shrimp and Sundried Tomato Pasta

Whenever C is out for the evening, Miss F and I always indulge in seafood. We had visited my parents for crabs and got a couple pounds of fresh shrimp from the Kemah seafood market. The shrimp there are so much better than what you can get in the grocer.  Miss F has become and expert shrimp peeler, which makes dinner prep a breeze.  She wasn't a huge fan of the sun dried tomatoes, but that meant all the more for me.  I used dried sun dried tomatoes and rehydrated them with boil water.  I added a bit of the water the tomatoes steeped in to the sauce.  This recipe is adapted from Julia's Album.
Garlic Shrimp and Sundried Tomato Pasta

12 ounces linguine pasta
2 tablespoon butter
4 cloves garlic, minced
½ cup sundried tomatoes
1 pound shrimp, peeled and deveined
½ teaspoon salt
¼ teaspoon paprika
1 cup half and half (or milk)
1 teaspoon dried basil
¼ teaspoon crushed red pepper
1 cup Parmesan cheese, freshly grated

Prepare the pasta per package instructions, drain and set aside, reserving the cooking water.

Heat the butter in a large skillet over medium high heat. Add the garlic and tomatoes, sauté for 1 minute, until fragrant. Add the shrimp, salt and paprika, cook for 5 minutes more, until the shrimp are pink. Add the half and half, basil and red pepper, bring to a boil, reduce heat to simmer. Stir in the Parmesan cheese and pasta, adding any of the reserved cooking water if the sauce needs thinning.
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