Rub, Stuffings & Sauces
Pasta Dishes
Entrees & Hearty Fare
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Shrimp Pasta Paella
| 2 lbs |
raw shrimp, peeled and de veined |
| 1/2 cup |
olive oil |
| 1/2 cup |
garlic, chopped |
| 1 1/2 cup |
red and yellow bell peppers, chopped |
| 2 cups |
onion, chopped |
| 4 |
fresh tomatoes, chopped |
| 1 1/2 tablespoons |
basil |
| 1 1/2 tablespoons |
oregano |
| 1/2 cup |
butter |
| 1 1/2 cups |
fresh parsley, chopped |
| 1 lb |
Cappellini pasta (angel hair) |
| salt, pepper, red pepper chili flakes to taste |
| 1 pinch of saffron stems |
Preheat oven to 350 degrees.
Heat olive oil in a large sauce pan. Saute the garlic, bell peppers and onions until soft. Add tomatoes, basil, oregano, salt, pepper and red pepper flakes. Cover and simmer for 20 minutes.
Add butter, shrimp and parsley to the pan. Simmer until the shrimp are cooked through.
Cook pasta in a separate pot with a tablespoon of olive oil and a pinch of saffron stems. Drain pasta when done and return to pot.
Mix the shrimp mixture and pasta together and serve immediately.
For a different taste, try adding mussels, clams or squid in addition to the shrimp.
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