Mommy Cafe

Vegetarian home cooking, kid tested and approved

Garlic Shrimp with Pasta

Once upon a time, when I was working at Audubon’s (a local restaurant that serves much yumminess), there was a shrimp pasta that was far too short-lived on the menu.  It never occurred to me to try replicating the recipe until this past weekend when I had a shrimp and carb craving.  With a little help from Rachael Ray’s Shrimp with Garlic, my very first try at this dish was as close to the original as I needed to be!

I was serving at Audubon’s through my vegetarian trial period.  At that time, the menu only contained one vegetarian item.  However, I was good friends with one of the chefs, and he helped me experiment with many different types of vegetables.  I learned so much about food with his help, and a lot about navigating restaurant menus that don’t cater to vegetarians.  My best piece of advice about restaurant dining as a vegetarian is don’t be afraid to ask for a substitution.  The worst that can happen is your server will say no and you’ll order a grilled cheese sandwich.  Not such a bad outcome, really!

Anyway, back to the recipe.  This is a quick fix, but tastes like it took real effort.  And other than the shrimp, it’s quite economical as well!  With a loaf of Italian bread and a side salad, this could be meal enough for 4… but don’t count on it!

Prep and cook time: 15 minutes     Approx cost: $3 per serving

Garlic Shrimp with Pasta

  • Angel hair pasta
  • 1/4 cup olive oil
  • 4 large garlic cloves, minced
  • 1 tsp crushed red pepper flakes
  • 1 pound medium shrimp, peeled and deveined
  • 14 oz can petite diced tomatoes
  • 1 T butter
  • 2 T white wine
  • 1/2 tsp paprika
  • Handful of fresh parsley, finely chopped
  • Lemon

Boil pasta according to package directions.

Heat oil in a large skillet over medium heat.  Add the garlic and red pepper flakes and cook for 2 minutes.  Raise the heat to high and add the shrimp, tomatoes, butter, wine and paprika. Cook, stirring, until shrimp are pink, about 3 minutes.  Season with salt, pepper, parsley, and lemon juice to taste.

Drain pasta well and stir into shrimp mixture.  Serve with grated Parmesan.

Serves 4.

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May 19, 2010 - Posted by | Recipes | , ,

1 Comment »

  1. I forget, when were we coming over for dinner?? 😀

    Comment by MamaMort | May 19, 2010 | Reply


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