Sunday, January 17, 2010

Spicy Rotini & Shrimp

This was the biggest hit for my husband thus far on this entire cooking blog! He loved how spicy it was and even immediately after dinner scooped up every last morsel to take to work the next day for lunch. Maybe I should have doubled the recipe. Trust me, this recipe is very, very spicy! He and I have very different views on spiciness. He likes it burning his mouth. I don't. I would like to taste my food. I also can't stand as much spice as he can. Well, I guess this will go into the permanent recipe book since he loved it so much! It's defintiely worth a try, especially if you love spicy foods.

Spicy Rotini & Shrimp
Adapted from: Homemade by Holman, originally from Pioneer Woman

1/4 lb shrimp, deveined, chopped into thirds
1/2 box rotini pasta (or similar)
1 cup diced tomatoes
1/2 cup heavy whipping cream
1/4 cup dry red wine (I used a zinfandel)
1/2 onion, chopped
2 cloves garlic, minced
1 tbsp parsley
1 tbsp basil
1 tbsp red pepper flakes
salt & pepper, to taste

Cook pasta in boiling water to desired consistency.

Meanwhile, in a large skillet saute garlic and onions for 2 minutes on medium-high heat. Add the wine and saute another 3 minutes, or until no longer liquidy. Then add diced tomatoes and cook another 5 minutes, stirring occasionally. Reduce heat to low. Stir in cream, simmer another 5 minutes. Add herbs, cooked shrimp, pasta, and salt & pepper, to taste. Toss and serve warm.

1 comment:

  1. This looks great. I think I'll keep it mind for an upcoming midweek meal!