Shrimp with Pasta
Serves 4 to 6.
By Dennis W. Viau; modified from one of my recipes.
One of my signature dishes is Trout with Mushrooms and Tomatoes. One friend has made it several times for his family and friends. This year I grew my own tomatoes in a large planter in my driveway. With an abundance of tomatoes as the summer progressed, I needed to find ways to use them. This recipe was one idea.
Ingredients:
4-6 fresh tomatoes (about 12 oz. (340g))
2 tablespoons olive oil
3 to 4 small to medium mushrooms
5 to 6 basil leaves, torn into pieces
1 medium clove garlic, peeled and minced
¼ cup (60ml) dry Marsala (or other dry white wine)
Freshly ground pepper to taste
1½ pounds (680g) shrimp, shell and vein (intestine) removed
½ cup (120ml) heavy cream
Salt to taste
Pasta for 4 to 6 servings (about 1 pound dry)
Italian parsley or basil for garnish
Directions:
In a medium saucepan bring a few cups of water to a boil, enough to fully cover a tomato.
Cut an “X” in the bottom of each tomato. Pierce with a fork and immerse in the boiling water for about 20 seconds to loosen the skin. Transfer to a bowl to cool. When cool, remove and discard the skin.
Cut each tomato in half, side to side (through the equator, not top to bottom). Gently squeeze to force out the seeds. Discard the seeds.
Heat the oil in a deep skillet over medium heat. Coarsely chop the mushrooms and add to the pan. Cook until tender.
Coarsely chop the tomatoes and add to the skillet. Cook until tender.
Add the basil, garlic, wine and pepper. Add the shrimp and cook only until pink, turning to cook evenly. Remove the pan from the heat.
Add the cream and stir to distribute. Taste and adjust for salt. Reheat if necessary.
Spoon over cooked pasta and garnish with fresh chopped parsley or basil.
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