Shrimp and Not-Grits

By • January 23, 2011 • 0 Comments

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Author Notes: I've made shrimp-and-grits for years, and it's one of my favorite hurry-up weeknight meals or the centerpiece for a weekend brunch. That said, I see no real reason why it couldn't be served over pasta -- maybe a fettucine, maybe a linguine? Here's one of my stand-by recipes for the shrimp and sauce.Kayb

Serves 2

  • 1 pound shrimp
  • 1/2 cup onion, finely minced
  • 2 garlic cloves, finely minced
  • 2 tablespoons butter
  • 1 tablespoon tomato paste
  • 2 teaspoons hot sauce of your choice (Crystal, Louisiana, Tabasco, Pick-A-Peppa)
  • 1 cup white wine
  • 1 cup heavy cream
  • 8 ounces linguine or fettucine
  • 2-3 tablespoons chopped green onion
  • salt and freshly ground black pepper to taste
  1. Peel and devein shrimp, rinse, and set aside.
  2. Put pasta on to cook in boiling salted water.
  3. In a large skillet over medium high heat, melt butter and saute onions and garlic until soft. Add tomato paste and hot sauce. Add shrimp and saute 1 minute, then add white wine.
  4. When wine is reduced by half, remove from heat and stir in cream.
  5. Drain pasta and add to skillet; toss lightly with sauce. Serve garnished with chopped green onions.

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