 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
INGREDIENTS:
1 pound any pasta, cooked
(keep warm)
For marinated shrimp (prepare
ahead):
2 tablespoons vegetable oil
2 tablespoons white dry wine
1 tablespoon soy sauce
2 tablespoons chopped cilantro
1/2 teaspoon salt (or to taste)
1/2 pound cooked shelled
deveined shrimp
For sauce:
2 tablespoons vegetable or olive
oil
half onion, chopped
half green bell pepper, diced
1 clove garlic, chopped
1 cup (8-ounce can) tomato
sauce
6 green olives, pimento-stuffed
or regular (pitted)
DIRECTIONS:
Prepare shrimp:
Pour vegetable oil into large
bowl.
Add wine.
Add soy sauce.
Add cilantro. CLICK HERE for
instructions.
Add salt.
Add shrimps.
Mix with spoon well to combine
all ingredients. Cover bowl with
plastic wrap and refrigerate for
at least 30 minutes or overnight.
Prepare sauce:
In large skillet, heat oil over
medium heat.
Add onions. CLICK HERE for
instructions.
Add green peppers. CLICK
HERE for instructions.
Add garlic. CLICK HERE for
instructions.
Meanwhile, chop olives. Cut
olive in half, lengthwise.
Cut each half in half again,
lengthwise.
Cut olive slices into several
pieces, crosswise.
Cook over medium heat for 5 to
6 minutes, or until peppers are
tender. Stir occasionally.
Add tomato sauce.
Add chopped olives.
Stir well with spatula or wooden
spoon. Bring to a boil. Reduce
heat to low and simmer,
uncovered, for 5 minutes.
Transfer sauce to bowl. Chill
thoroughly.
Heat medium skillet over medium
heat. Add marinated shrimp and
1 tablespoon of marinade. Cook
over medium heat for 3 to 4
minutes or until shrimp are
heated through. Stir often.
In a large bowl, combine tomato
sauce and pasta. Toss well to
coat pasta with tomato sauce.
Place pasta into serving plates
and top with several shrimp.
Serve immediately.
1 pound any pasta, cooked
(keep warm)
For marinated shrimp (prepare
ahead):
2 tablespoons vegetable oil
2 tablespoons white dry wine
1 tablespoon soy sauce
2 tablespoons chopped cilantro
1/2 teaspoon salt (or to taste)
1/2 pound cooked shelled
deveined shrimp
For sauce:
2 tablespoons vegetable or olive
oil
half onion, chopped
half green bell pepper, diced
1 clove garlic, chopped
1 cup (8-ounce can) tomato
sauce
6 green olives, pimento-stuffed
or regular (pitted)
DIRECTIONS:
Prepare shrimp:
Pour vegetable oil into large
bowl.
Add wine.
Add soy sauce.
Add cilantro. CLICK HERE for
instructions.
Add salt.
Add shrimps.
Mix with spoon well to combine
all ingredients. Cover bowl with
plastic wrap and refrigerate for
at least 30 minutes or overnight.
Prepare sauce:
In large skillet, heat oil over
medium heat.
Add onions. CLICK HERE for
instructions.
Add green peppers. CLICK
HERE for instructions.
Add garlic. CLICK HERE for
instructions.
Meanwhile, chop olives. Cut
olive in half, lengthwise.
Cut each half in half again,
lengthwise.
Cut olive slices into several
pieces, crosswise.
Cook over medium heat for 5 to
6 minutes, or until peppers are
tender. Stir occasionally.
Add tomato sauce.
Add chopped olives.
Stir well with spatula or wooden
spoon. Bring to a boil. Reduce
heat to low and simmer,
uncovered, for 5 minutes.
Transfer sauce to bowl. Chill
thoroughly.
Heat medium skillet over medium
heat. Add marinated shrimp and
1 tablespoon of marinade. Cook
over medium heat for 3 to 4
minutes or until shrimp are
heated through. Stir often.
In a large bowl, combine tomato
sauce and pasta. Toss well to
coat pasta with tomato sauce.
Place pasta into serving plates
and top with several shrimp.
Serve immediately.
© Copyright 2006-2009
cookstepbystep.com
cookstepbystep.com
 | |  | |  | |  | |  | |  |
Delightful and heavenly!
Heavenly Shrimp Pasta
Adapted from
The Great American
Seafood Cookbook
The Great American
Seafood Cookbook