Shrimp and Not-Grits

By Kayb
January 23, 2011
Shrimp and Not-Grits

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
In This Recipe


  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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