Shrimp and Mushroom Pink Pesto Sauce (served over red wine noodles)

Posted by francis keyser Monday, June 8, 2009
Taste Level: GR
Cost: $20 and over
Serves: 4
Prep Time: 5-10 min.
Cook time: 15-20 min.
Difficulty: 1

Here is an easy pasta dish that you can make in under 30 minutes but will just about impress anyone that has it! I do not know why but every time Zo's best friend is over I am making something with shrimp, she hates shrimp or so she says. I made it for Zo and her for lunch one day when I was too busy to sit down and really plan out a good meal. I started making it not even thinking about the fact that she hates shrimp. By the time she had sopped up the rest of the sauce with a piece of garlic bread I think she had as well! In the end Zo's shrimp hating best friend once again complemented me by saying, "I think I'm going to have to stop saying, I hate shrimp."

Ingredients:
Sauce
14-16 large shrimp (peeled and veined)
2 shallots (diced)
1 tbsp gold tequila
1 cup sweet pesto marinara (topping/sauce label or use your favorite marinara)
1 tbsp heavy cream
1 1/4 cup Button mushrooms (sliced)
kosher salt (to taste)
fresh crack pepper (to taste)
1 tbsp fresh basil (chopped)
2-3 tbsp olive oil

Noddles
wheat thin spaghetti (it is important to use wheat noodles, regular pasta gets too soft)
1 bottle of Chianti
1 wine bottle of water
1 tbsp olive oil
2 tbsp Parmesan Reggiano

In a medium skillet heat 3 tbsp olive oil over medium high heat. Once heated saute shallots till translucent, add mushrooms and saute them for an additional 2-3 minutes. Now add the shrimp and saute till bright orange and pink through. Once shrimp are cooked remove them and sit aside.

Add tequila and marinara to skillet and cook till heated through (5 min.) Now add cream, fresh basil and salt. Crack desired amount of pepper over shrimp and add them back to the skillet let warm and serve over blood noodles (or your favorite pasta.)

Noddles
In a medium to large stock pot bring, 1 tbsp olive oil, 1 bottle of chianti and 1 bottle of water to boil. Add in noodles and cook till aldente (about 8-10 minutes.) Strain noddles and move to mixing bowl. Add 1 tbsp olive oil and Parmesan Reggiano and mix evenly.

Alternate uses for this recipe:
1. Ever have a meatball sandwich? Same concept! Stuff sauce and noodles into a garlic bread loaf and enjoy one amazing sandwich!

1 Responses to Shrimp and Mushroom Pink Pesto Sauce (served over red wine noodles)

  1. Ozge Says:
  2. Haha Frand! I wonder, if I'd convert like her. I too tend to stay away from them... but on a brighter note, you get to eat more :0

     

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