Shrimp pasta with tomato sauce and corn

:drool5:

I amaze myself sometimes..

 

that sounds gross. but i don't eat any meat so maybe that's why.

 

An apple.

So do I.

 

4 tablespoons olive oil 6 cloves garlic, peeled and sliced 2 pounds jumbo shrimp, shelled and deveined Salt, to taste 1 35-ounce can plum tomatoes,crushed 1 12-ounce can garbanzo beans,drained 1 teaspoon crushed red pepper 8 fresh basil leaves, quartered 2 tablespoons fresh parsley, minced. Heat 2 tablespoonsoil in large skillet. Saute garlic until golden. Saute shrimp for 3 minutes. Salt to taste. With slotted spoon, transfer shrimp to a plate, leaving as much garlic as possible in pan. Add 2 tablespoons oil, tomatoes, and beans to skillet. Season with salt and red pepper. Bring to vigorous boil. Lower heat to simmer and cook until sauce is slightly thickened, about 10 minutes. Return shrimp to pan. Add basil and parsley. Cook until shrimp are heated through, about 1 minute. Serve over angle-hair pasta or tortellini. Serves four.

 

Thanks and I am going to try this one tomorrow on my niece as she only eats certain foods and this one will fit.

 

Great mix, mojo.

 

I think it would sound better to me with maybe a cream cheese or fettuccine sauce. I don't think the tomato and corn sound good with the shrimp. That's just me, though

 

I am going to make the shrimply delicious one. It sounds more balanced in flavours.

 

Om nom nom

 

Thanks for the recipe!

I made this on Monday night and it was a hit!

I added a little garlic and lemon juice and more basil. It had a really delicate but full flavour and I will make it again.