Pasta with spicy shrimp sauce
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Pasta with spicy shrimp sauce | |
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Restaurants > Belgium |
May 19th 2013 |
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Delta Belgium 2013 12th edition, exists in French and Dutch. 8 index, 2060 restaurants and hotels, 656 pages |
PASTA WITH SPICY SHRIMP SAUCE
Start tO Finish: 30 minutes
Makes: 8 servings 1 1/2 pounds fresh or frozen peeled and deveined shrimp (with tails intact, if desired) 2 tablespoons olive oil or cooking oil 2 cups sliced fresh mushrooms 2 small onions, cut into thin wedges 3 cloves garlic, minced 2 10-ounce cans chopped tomatoes and green chile peppers 1/2 cup snipped oil-packed dried tomatoes, drained 1/3 cup snipped fresh basil 1 bay leaf 1/4 teaspoon crushed red pepper 1 pound dried fettuccine or linguine Fresh basil sprigs (optional) Olives (optional) 1 Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Halve large shrimp lengthwise. 2 In a large skillet heat oil. Cook mushrooms, onions, and garlic in hot oil for 4 to 5 minutes or until mushrooms are tender, stirring occasionally. Stir in undrained tomatoes with green chile peppers, dried tomatoes, snipped basil, bay leaf, and red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 15 minutes or until sauce thickens slightly 3 Meanwhile, cook pasta according to package directions. Stir shrimp into tomato mixture. Return to boiling; reduce heat. Cover and simmer for 2 or 3 minutes or until shrimp turn opaque. Discard bay leaf. 4 To serve, drain pasta. Spoon sauce over pasta. If desired, garnish with basil sprigs and olives.
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