So my goal for this summer is really to kick up the cooking at home. Usually my husband is the cook and I’m on clean-up crew, but I figured with me being home now, I can roll up my sleeves and start preparing and cooking some meals. We are usually pretty limited in what we cook during the school year due to time, homework, and both of us working, but with summertime here, I’m embracing my inner cooker!
Our daughter is visiting my sister with my mom for the week so we used this time to choose some recipes that she wouldn’t want to touch with a ten foot pole. So I found Spicy Shrimp and Fettuccine while trolling through recipes on Cooking Light and knew that we’d try that this week.
I went grocery shopping today for all the ingredients. The thing I love about this recipe is that most of the things we needed, we already had. I love a pantry friendly recipe! I grabbed some NC shrimp and some fresh Roma tomatoes and we had ourselves a meal waiting to be cooked!
Nick helped me out too. It was great to spend some quality time together while we cooked. Definitely something we need to do more of! We washed, shelled and de-veined the shrimp, making it a contest to see who could get through his/her bowl first. He won, of course. All those years of visiting his grandparents in Maryland growing up, where his granddad would buy peel-and-eat shrimp by the pound for him and his brothers, came in handy.
I started the pasta water while Nick sauteed the red pepper and garlic. After a minute or two, he added in the shrimp and cooked it for just a bit more. I quickly chopped up the tomatoes and threw them into the pot with some dollops of sour cream, tomato paste, basil, salt and pepper. We let that come back up to a boil. At this point, we tasted the sauce and thought it needed just a bit more red pepper and salt, so we added more. I made a Caesar side salad to go with the dish. Once the pasta was done, we made our plates and sat down to enjoy this tasty meal.
PROS: The taste! Holy smokes! This is awesome! For being so easy to make and the minimal amount of ingredients, this dish would hold its own at any Italian restaurant. The base sauce could also be used on chicken or Italian sausage. The chunks of tomato and the creaminess from adding the sour cream make a very nice sauce without being too heavy like a creamy alfredo could be. It would also be a great base sauce for meatball subs! The salad’s acidity with the pasta was amazing! I would make the perfect bite on my fork with a little bit of salad and a piece of tomato and shrimp. YUM!
CONS: We like our food a bit more spicy and we added just a bit more red pepper. Other than that, this dish was a complete success!I’ve linked up with Miz Helen’s Country Cottage for Full Plate Thursday. Check out other great recipes and fill your plate this summer!