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Delicious and easy pasta with shrimp recipe from Williams Sonoma

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CTyankee Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Nov-27-11 03:30 PM
Original message
Delicious and easy pasta with shrimp recipe from Williams Sonoma
This is so good, so tasty and easy it's a wonder I don't make it all the time. It's Venetian. This recipe is supposed to serve 6, but I cut down on the shrimp for just hubby and me. But these are the original proportions. And, even out of season the plum tomatoes can be pretty good (don't know why).

3 T evoo
1 small onion, chopped
1 lb. shrimp, shelled and deveined
1/3 cup dry white wine
10 oz Italian plum tomatoes, peeled and chopped (I usually get 3)
s and p
1 lb. pasta (I use spaghetti or linguine)
1 T chopped fresh flat leaf parsley

Saute the onion in the evoo over low heat until translucent, stirring often. Add the shrimp, raise heat to medium, stirring constantly, for 2 mintues. Add the wine and cook, stirring often, until it evaporates, about 2 minutes. Add the tomatoes and s and p to taste and cook for 2 minutes longer.

Boil the pasta, drain. The recipe calls for adding the drained pasta to the sauce and adding the parsley over a medium heat, stirring often for 2 minutes. I just put the drained pasta in pasta bowls and put the sauce over it, then adding the chopped parsley.




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GoCubsGo Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Nov-27-11 04:00 PM
Response to Original message
1. I have done a version of that with garlic, rather than onions.
And, yep, it's delicious! A little bit of feta cheese in the mix is also tasty.
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CTyankee Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Nov-27-11 05:04 PM
Response to Reply #1
2. This sauce is onion-y but we happen to love the taste of onions.
My dtr makes a variation of this with feta, but my husband is not fond of it (even tho I am). This is a recipe he always loves for me to make.

My only Italian sauce with garlic is linguine with clam sauce. I make a white clam sauce with garlic, evoo, clams and parsley. Again, simplicity itself and it's wonderful! I don't know why more people don't cook this way...
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NRaleighLiberal Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Nov-27-11 06:00 PM
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3. Thanks. very similar to what we do - loads of variations possible.
Edited on Sun Nov-27-11 06:00 PM by NRaleighLiberal
A great base is always to start with sauteed onions, garlic and sweet peppers in olive oil. From there, the sky's the limit - we've done just an addition of thinly sliced zucchini, salt, pepper and red pepper flakes - some fresh basil and parmesan cheese.

Also great with sauteed boneless chicken breast....or shrimp (as you posted), with or without the tomatoes. Also often add some frozen peas.

One of our go-to, standard types of dishes.
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CTyankee Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Nov-27-11 06:27 PM
Response to Reply #3
4. I often don't have those other things, but I do keep frozen shrimp in the freezer.
I make this because it IS so simple. Also, I figure if the Venetians love it, so will I.

I'm pretty lazy, basically, so I get by with good stuff like this recipe. It's a great lazy person's really good tasting meal...
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Lars39 Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Nov-28-11 09:22 AM
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5. This was very good!
Made it last night. :9 Thanks for posting the recipe. :toast:
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CTyankee Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Nov-28-11 11:15 AM
Response to Reply #5
6. wow, that was fast!
did you use the fresh plum tomatoes?
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Lars39 Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Nov-28-11 11:44 AM
Response to Reply #6
7. No, only had roma.
Subbed out the fresh parsley, too, and it was still delicious! My husband practically licked his plate clean. :)
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CTyankee Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Nov-28-11 01:06 PM
Response to Reply #7
8. fresh parsley can be a bit of a problem, if you don't use it regularly.
It's expensive so I try to make several different dishes with it in the space of a couple of weeks. Otherwise, it can go bad...
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