Lately, I have been trying to eat a lot “cleaner” and serve smaller portions. I have been cooking up lots of shrimp and chicken for lunch and dinner. Pretty plain and served with plain veggies. I have been on this quest to eat clean during the week and have fun on the weekend type of thing (not that I eat unhealthy per se but I SERIOUSLY could eat pasta EVERY DAY).
Anyways, the point of the story is that I had bought these big and beautiful frozen Argentinian Shrimp that I felt deserved a fancier set of ingredients than served plain. I kept thinking an aromatic shrimp pasta recipe with fresh tomatoes and basil would be a worthy set of ingredients for said shrimp. So, as per the usual, in the kitchen I went to create this week’s dish. I hope you enjoy this shrimp pasta recipe it as much as Adam and I loved it!
- 10oz baby bella mushrooms, sliced
- 12 medium tomatoes, chopped
- 1 cup basil leaves, chopped
- 14.5oz mirepoix (or 1 large onion, 2 celery sticks and 2 large carrots chopped)
- 4 cloves garlic, minced
- 1lb frozen or fresh shrimp, I used frozen
- 1 package linguine
- 5 tbsp extra virgin olive oil
- SaltTo taste
- CornstarchIf needed to thicken sauce
- ParmesanGrated for serving
- Wash and cut all veggies as stated in the ingredients.
- Put the mirepoix (chopped onion, celery and carrots), the 4 diced cloves of garlic and 3 tablespoons of olive oil in a large pot over medium high heat. Cook for about 5 minutes then add the sliced mushrooms and cook for about another 6 minutes. Add the chopped tomatoes and cook for about 20 more minutes.
- If the shrimp were frozen cook them in a separate pan for a few minutes (don't cook them fully, cook them enough to where they drain a good amount of water), drain that water and toss the shrimp into the sauce and cook for another 5-10 minutes. If you find that the sauce is more liquid than you would like, mix one heaping teaspoon of cornstarch with about 3 tablespoons of cold water and dump the mixture in the sauce and stir. When the sauce is done, stir in the basil and add salt to taste.
- When the mirepoix is sauteing preheat a large pot of water. When it boils, add the linguine and cook as directed. Drain the linguine in a large colander. Add the remaining olive oil and drained noodles to the pot the linguine was in and stir. Add the pasta sauce, stir and serve with some grated Parmesan cheese.