Shrimp is great when you need a relatively quick weeknight meal. Not only does it cook quickly, it is very versatile in how it can be cooked and the sauces it can be cooked with from a simple browned butter garlic sauce to a tomato based sauce like the one I made tonight. Here’s what I did:
1 pound peeled and deveined shrimp (26/30 count)
4 – 6 cloves of garlic, minced
¼ cup unsalted butter
¼ cup heavy cream
15 oz can of fire-roasted tomatoes, diced
Cayenne pepper to taste
8 ounces Farfalle pasta
Freshly shredded Parmesan for serving
Cook pasta according to directions to al dente.
While pasta is cooking, melt butter on medium heat in large skillet and sauté garlic. Add shrimp and cayenne and cook 2 to 3 minutes on one side. Turn shrimp and cook 2 minutes longer on other side. Remove shrimp from pan and set aside. Add tomatoes to pan and cook until liquid is reduced by about half. Add cream and cook 4 to 6 minutes longer. Reintroduce shrimp to sauce and remove from heat.
Divide farfalle in pasta bowl, top with shrimp and sauce, and shred Parmesan on top.