By Jacquelyn Prater. Our oven is broken! To be fair, it was over 20 years old, so I can't blame it for giving up the ghost. But still, it is very heartbreaking. So since our new one isn't being delivered for another four days, here is an easy shrimp pasta stovetop recipe that is quick and delicious. I promise, it takes no more than 30 minutes from start to finish. Such a wonderful meal!
- 1/4 lb of spaghetti
- 1 tomato, diced (don't use canned, just buy a real tomato)
- 2 cloves of garlic, minced
- 1 tbsp. of olive oil
- salt and cayenne pepper
- 1lb of fresh uncooked shrimp, peeled and de-veined
- 1/4 cup of white wine (you can substitute chicken broth)
- 1/4 cup of heavy cream (optional)
- parmesan cheese
- Boil water and cook pasta according to the directions on the package. Drain the pasta and set aside.
- Season the shrimp with salt and cayenne pepper. Heat the oil in a skillet over medium high heat and add the shrimp.
- Cook the shrimp for 1 minute on each side each, then add the white wine. Let the wine cook down for about 2 minutes, then add the garlic and tomato. Lower the heat to medium and cook for about 3 minutes.
- Add the cooked pasta to the tomatoes and shrimp and stir to combine. If you wish, add the heavy cream to the pan and cook for another minute.
- Finish the pasta with parsley and a sprinkling of parmesan cheese. Enjoy!