Wednesday, March 14, 2012

Vermicelli with Shrimp

Today was so beautiful out. I had half a day of work so you would think I was on top of everything but I wasn’t. Christopher and I went shopping for a much needed bookshelf for Haillie. Then I had dinner and cupcakes to bake before I knew it was 8:30p. I need more time. Luckily dinner was a success. I wasn't sure how shrimp in a red sauce would go with my crew but it was a hit. This sauce is so light and not overpowering. It's a must try.
If you haven’t done it yet make sure you enter the giveaway for the cookbook. –>Gooseberry Patch Cookbook Giveaway<--
Recipe from Gooseberry Patch Meals in Minutes 10th Anniversary Edition.
12 oz package vermicella pasta
1 onion, chopped
2 tbsp oil
2 cloves garlic, minced
16 oz can crushed tomatoes in thick puree
1/4 tsp red pepper flakes
3/4 tsp salt
1 lb shrimp, cleaned and cooked
Prepare pasta according to package directions; drain and keep warm. In a skillet over medium heat, saute onion in oil until tender, about 5 minutes. Add garlic, stirring 30 seconds more. Mix in tomatoes, red pepper flakes and salt; reduce heat and simmer for 10 minutes. Add shrimp, stirring until warmed through, about 4 minutes. Pour sauce over warm pasta; stir gently to mix. Makes 4 to 6 servings.

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