Donna’s shrimp, peppers and pasta in tomato cream sauce
This is a great dish to prepare ahead of time for a family or a company meal. I do not usually use heavy cream in my recipes but I tested this recipe using both fat-free and regular half & half. It did not work. The sauce curdled and was unacceptable. In this recipe it really is necessary to use a little real cream.
6 ounces spaghetti
1/3 cup sun-dried tomatoes packed in oil, finely diced 1 pound shrimp, peeled and deveined
1 medium red pepper, thinly sliced 2/3 cup chopped green onions, divided between white and green parts 1 teaspoon minced garlic 2 tablespoons tomato paste 1 can (15 ounces) petite diced tomatoes 1 teaspoon Italian seasoning 1/2 cup fat-free chicken broth 1 cup vermouth 1 cup heavy cream salt and pepper to taste 1/2 cup sour cream, light grated Parmesan cheese, optional
Cook pasta in boiling salted water until al dente. Do not overcook. Drain pasta but reserve 1 cup of the pasta water. Chill pasta under cold water, drain, and set aside. Pasta can be stored in a plastic bag in the refrigerator.
Remove sun-dried tomatoes from the jar and cut into fine pieces. Set aside. Pour 2 tablespoon of the oil into a large skillet. Cook the shrimp over medium-hot heat just until they are pink on both sides of each shrimp. Remove shrimp from skillet and set aside. If not serving immediately, refrigerate until ready to serve.
Add reserved sun-dried tomatoes, red pepper, white parts of the onions, and garlic to the skillet. Cook until peppers are tender. Add tomato paste, canned diced tomatoes, Italian seasoning, chicken broth, and vermouth. Bring to a boil. Reduce heat and boil gently for about 20 – 30 minutes or until sauce is reduced by about half. Add cream and heat through. Season with salt and pepper to taste. Sauce can be prepared ahead of time to this point and refrigerated until ready to serve.
When ready to serve, add sour cream and stir to mix well. Add reserved pasta to the skillet and heat through. Add reserved shrimp and heat through. If sauce becomes too thick, thin with reserved pasta water or additional broth.
Spoon into serving bowl or individual bowls and top with green part of the onions and freshly grated Parmesan cheese if desired.
Nutritional information per serving (6)
Fat, gm.: 20
Protein, gm.: 27
Carbs, gm.: 40
Cholesterol, mg.: 200
Fiber, gm.: 4