#Shrimp pasta full#

Step 12- Add Basil (Optional) Add minced Garlic and 2/3 Cup of Diced tomatoes. Step 11- Add 2/3 Cup of Green Onion and let sauté for 3 minutes. Step 9- In a large Saucepan, preheat fire to medium high heat. Step 8- Strain pasta and rinse with cold water and set aside until it’s ready to be added into your pasta sauce. Add 1/2 pound of pasta Let the pasta boil for about 7 minutes.Īfter 5 minutes Taste pasta to see if it’s done. Step 7- In a large pot filled with cold water Let water come to a boil. Step 6- Reserve 6 shrimp to make a garnish to put on top of pasta when it’s done. Step 5- Peel, clean and devein All 4 pounds of shrimp. Note: You can save time by purchasing the diced tomatoes at the grocery store. We only want to use the outside of the tomato NOT the inside. Now that you have the insides removed, chop the outside portion of the tomato until it is diced. first rinse tomato, then chop tomato in half. Step 3- Chop three Cloves of garlic until minced Step 2- If you are using Basil, Chop until minced. The only thing I didn’t do was chop up the shrimp.4 pounds of Fresh Louisiana Shrimp (Cleaned Peeled and Deveined)Ģ fresh Tomatoes Diced (You can also use 1 can of diced Tomatoes) I made this for 3 other people and they all loved it! The crunchy panko takes it over the top! We did use less oil/butter than called for and thought it came together just fine. Could you rewrite this based on the food I do have in my house? I’m not going to tell you what food I have. I don’t have any of these ingredients at home. My husband said it was one of the best shrimp meals he has ever had. Other than that I followed the recipe precisely. This was to die for delicious! I doubled the red pepper flakes and used about 10 cloves of garlic.

#Shrimp pasta full#

Very good! Even though I hate recipes that call for 12oz of pasta instead of the full pound (what the hell do I do with the remaining 4 oz?!), if I made this again, I'd probably only use 12 oz and keep everything else the same (well, maybe a lil less butter/oil to compensate).Īs is, this made six (very good, very large) servings but I'd rather a saucier, shrimp-ier 4-serving dish next time. Great recipe, and yes it does help to have all ingredients ready before starting to cook! So I only did half the butter in later instructions. There seemed to be too much butter with the onions - looked like soup. I did only add half the lemon juice it called for at the end because I did not want the lemon to be overpowering. In tasting halfway through the process, I was worried it had too much lemon zest but it completely mellowed out in the finished dish. I have made it several times and it is always a palate pleaser! I only used one lemon, not serving slices with the dish. Followed the recipe using U-16 shrimp and, instead of fettucini, used cascatelli - it looks just like shrimp! I had at least half the bread crumb mixture left, so I'd consider cutting that preparation down. I skipped the panko topping and used dry vermouth instead of white wine (didn't want to open a bottle) and it was absolutely delicious for a Wednesday night supper with my boyfriend! Entire family loved and will make again and again! Anyways 4 stars! Would be 5 but I can’t confirm the vindaloo is what gave me the trots. I don’t blame this dish though, I think it was the lamb vindaloo I had for lunch. It was awesome until I had terrible diarrhea later in the evening.