Wednesday, May 30, 2012

Farfalle with Spicy Shrimp

This dish is simple, but very flavorful. It's a quick meal that you can throw together any day of the week. The seasonings add just the right amount of heat to liven up any boring night.

  • 8 oz uncooked farfalle
  • 1 lb wild-caught, gulf shrimp, peeled and deveined
  • 2 tablespoons butter
  • 2 shallots, minced
  • 4 cloves of garlic, minced
  • 1/2 pint cherry tomatoes, halved
  • 1 teaspoon Tony Chachere's Original Creole Seasoning
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup low fat half-and-half
  • 1/2 cup parmesan cheese, grated

  1. Prepare the pasta according to the package directions. Reserve a small amount of the cooking liquid. Drain the pasta and set aside in a large serving dish. 
  2. While the pasta is cooking, melt the butter in a large skillet on medium heat.
  3. Add the shallots and sauté for 2-3 minutes.
  4. Mix in the garlic and tomatoes and cook for an additional 3 minutes.
  5. Coat the shrimp with the seasoning mix and cayenne pepper and add to the pan. Cook until the shrimp are pink and firm.
  6. Stir in the half-and-half and parmesan cheese. Remove from heat and pour over the pasta.
  7. Toss with a few teaspoons of the pasta cooking liquid.

No comments:

Post a Comment