|image: Cooking Light|
This is a recipe that I found in an issue of Cooking Light several years ago. I have gradually adapted it to use ingredients that I usually have on hand and my family's tastes. My oldest love it because he still insists that his favorite food is shrimp, but it's not like our budget has room to be eating shellfish all the time.
This recipe was, however, in an article about budget savvy meals. The adaptations I've made along with the fact that one of our local stores puts their easy peel frozen shrimp on sale quite often actually makes this a super easy and relatively budget friendly meal. It's definitely among our favorites.
- 8 ounces uncooked pasta (I like penne or farfalle)
- 1 tablespoon olive oil
- 1/2 teaspoon crushed red pepper
- 4 garlic cloves, minced or pressed
- 1 pound easy peel shrimp
- 1 can diced tomatoes
- 2 tablespoons sour cream
- 1 tablespoon tomato paste
- 2 tablespoons fresh basil, chopped or 1 tablespoon dried basil
- 1/2 teaspoon sea salt
- 1/4 cup freshly grated Parmesan cheese
Cook the pasta according to the package directions and drain.
Heat the oil in a Dutch oven or large skillet over medium-high heat. Add the crushed red pepper and garlic to the pan. Sauté 1 minute. Add the shrimp and sauté 1 minute. Stir in the tomatoes and the next 4 ingredients (through salt) and bring the mixture to a boil. Reduce heat, and simmer 5 minutes. Stir in the pasta and cook 1 minute or until thoroughly heated.
Serve warm and top each serving with freshly grated Parmesan cheese if desired.
Makes 4 servings
I usually don't measure the crushed red pepper, but I'm sure that I add more than the recipe calls for because we like a bit of a kick to it. Just know that you can tailor the spiciness to meet the tastes of your own family very easily.
This post is linked to Tasty Tuesday at Balancing Beauty and Bedlam, and you can find many more great recipes at Jen's site.