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
onion, finely minced
garlic cloves, finely minced
hot sauce of your choice (Crystal, Louisiana, Tabasco, Pick-A-Peppa)
linguine or fettucine
chopped green onion
salt and freshly ground black pepper to taste
In This Recipe
Peel and devein shrimp, rinse, and set aside.
Put pasta on to cook in boiling salted water.
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.
When wine is reduced by half, remove from heat and stir in cream.
Drain pasta and add to skillet; toss lightly with sauce. Serve garnished with chopped green onions.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!