Tuesday, October 23, 2007

Shrimp in Tomato Cream Sauce

This is so yummy and very easy to make. I did not have some of the ingredients on hand so I substituted and it still turned out really well. You can also substitute the shrimp with chicken (cooked beforehand) if you like.

1 Tablespoon olive oil
3 shallots, minced or 1/2 cup minced sweet onion
4 cloves garlic, peeled and minced
1/2 cup sweet red wine (Apple juice or chicken broth also work great)
3 medium tomatoes, chopped (I used a 14 oz can of diced tomatoes)
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1 cup heavy cream
1 pound large raw shrimp
1 Tablespoon chopped fresh basil (I used dried basil)
1/4 cup grated Parmesan cheese
Salt and pepper to taste
12 0z Angel hair pasta, cooked al dente (really, any kind of pasta will work)

Heat a large heavy skillet over medium heat. Add olive oil and saute shallots or sweet onions for 2 minutes.
Add garlic and saute another minute. Carefully pour in red wine and cook another minute, stirring constantly. Add chopped tomatoes, oregano, and basil, stirring to combine. Simmer about 5 minutes for flavors to blend.

Add heavy cream to tomato mixture. Continue cooking until reduced and somewhat thickened. Add shrimp and basil to tomato cream sauce and simmer, turning often, only until pink and opaque. (Do not overcook or the shrimp will become tough.) Stir in Parmesan cheese, salt, and pepper to taste. Serve immediately over cooked angel hair pasta.