Thursday, February 9, 2012

yes, please! yummilicious-ness right here!

How about this for dinner tonight?
yes, please."

That's what I thought when I received this from one of my "back in the day" {can you say high school?}, Janet.
I was thrilled she sent a recipe to me {I've been nagging asking her for any recipe of hers since last year - she's always posting pics on FB of yummilicious food she actually *makes* at home for the fambam! )
Janet is pretty awesome.  She always makes me laugh and smile.  Just a lovely all-around person since I was able to reconnect with her on FB. Love Her!  
And the best part?
Here's the recipe!

1 pound of angel hair pasta
6 tablespoons extra virgin olive oil (plus 2-3 tablespoons for shrimp marinade)
1 cup chopped onion
3 tablespoons minced garlic (about 8-9 cloves)
2-3 teaspoons crushed red pepper, to taste (plus 1-2 teaspoons for shrimp marinade)
¼ cup of white wine (chardonnay)
1 ½ cups tomato sauce (3 -15 oz cans)
3 tablespoons tomato paste
1 -1 ½ pounds of shrimp (peeled and deveined)
1 teaspoon salt, plus more for the pasta water
2 tablespoons chopped fresh parsley (optional)
½ cup grated parmigiano-reggiano cheese (optional)


sauce simmering with shrimp
angel hair is ready

sauce is ready for the pasta

tossing the pasta with the sauce
tongs are the easiest way to ensure even coverage when coating the noodles...
make sure to fold the noodles into the sauce and not to MIX it.
pasta is ready...can add parsley now.
always need to serve pasta with garlic bread! (I prefer the Pepperidge Farm brand - Texas Toast Garlic
Thank you so much, Janet - you wonderful woman! - for being on my bloggy and sharing your love of cooking with my readers!

Now, everybody, get to cookin'!
{had to put another pic of the end your mouth watering yet!? ha!}

Marinade the shrimp with 2 or 3 tablespoons of olive oil, 1-2 teaspoons of red chili flakes and salt and pepper (to taste) for about 30 minutes prior to cooking.

Set a 14-inch sauté pan over medium-high heat and add the olive oil.  Once the oil is hot, add the onion and cook until lightly caramelized and wilted, 3 to 4 minutes.  Add the garlic and sauté until fragrant, about 30 seconds.  Add the crushed red pepper and sauté briefly.  Add the ¼ cup of white wine to pan (to deglaze) and let simmer until wine evaporates (about 3-5 minutes).  Add the tomato sauce and tomato paste.  Cook until the sauce has been reduced by about ½, about 3-5 minutes. Add the shrimp to the sauce and cook for about 2 minutes. 
In the meanwhile, bring a large pot of salted water to a boil.

Add the pasta and cook until barely tender, about 4 minutes.
Drain the pasta. Add the pasta to the sauce and cook until the pasta is heated through and coated with the sauce, 3 minutes.  Season the pasta with salt, if needed, and garnish with the parsley.  Toss to combine. Serve with the grated cheese, if desired. 

And! She sent pics with the recipe - I told you she was fabulous:)


Kenya G. Johnson said...

Yummy doodle. I was reading "and second" saying "and third that recipe better be on here" ;-) Got it, thanks. YUMMY DOODLE! I'm blog lovin' you now. Pidg twisted my arm ;-)

Kenya G. Johnson said...

And yes my mouth is watering! Slurp!

Lacee Griffith Mommas Like Me Blog said...

drooooooool....pinning this PRONTO!