I have been craving pasta lately. I could eat it every day. Since we always have shrimp in the freezer, this recipe has become a standard which the kids also love. We'll be having it this week! This recipe serves 4 as a main course and is inspired by Marcella Hazan who would make the sauce and serve it with crusty bread rather than pasta. Perhaps give that a try.
Pasta with Shrimp and Tomatoes
1 tbsp EVOO
1 onion, chopped
2-4 cloves garlic, minced
dried chili flakes to taste
3 tbsp chopped parsley
1 lg tin Italian plum tomatoes, cut up, with juice
1 and a half to 2 pounds frozen shrimp, uncooked, peeled and deveined and halved lengthwise
12 oz dried pasta
Put oil and onion into a saute pan, heat to medium and cook until onion is translucent. Add garlic and dried chili. When garlic is pale gold, add parsley, stir once or twice and add tomatoes with their juice. Stir well and simmer, uncovered, for about 20 minutes. Add the shrimp to the simmering sauce, stir to coat, cover pan and cook 2-3 minutes until shrimp is cooked through.
While sauce is cooking, cook pasta.
Toss together pasta and sauce and enjoy!
Sunday, November 21, 2010
Lamb and White Beans
Hugh calls this cassoulet, but it is much healthier and easier to prepare than a traditional cassoulet. Nonetheless, it does have the right comfort food factor. I do it in my crockpot, but it would work well in a roasting pan in the oven too, or with a long slow simmer on the stovetop. You can brown the lamb and saute the onions, garlic and carrots first, but I have gotten lazy and don't bother. I don't notice a big difference. Serve with mashed potatoes, rice or crusty bread and a green salad.
Lamb and White Bean Stew
6-8 lamb chops
1 jar of pureed tomatoes, or marinara sauce, 700 ml or thereabouts
1/2 jar water
1 onion, diced
4 cloves garlic, minced
2-4 carrots, chopped
2 tsps herbes de provence
1 tin cannelini/navy beans, rinsed
Put all ingredients except beans into the crockpot and cook on low for 5-6 hours. Add beans and serve once warmed through, about 1/2 hour later.
Lamb and White Bean Stew
6-8 lamb chops
1 jar of pureed tomatoes, or marinara sauce, 700 ml or thereabouts
1/2 jar water
1 onion, diced
4 cloves garlic, minced
2-4 carrots, chopped
2 tsps herbes de provence
1 tin cannelini/navy beans, rinsed
Put all ingredients except beans into the crockpot and cook on low for 5-6 hours. Add beans and serve once warmed through, about 1/2 hour later.
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