Shrimp and marinara pasta recipe

Shrimp and marinara pasta recipe
Ingredients
  • 1 pound linguine pasta
  • 2 teaspoons essential olive oil
  • 2 shallots
  • 2 cloves garlic clove
  • 1 teaspoon dried oregano
  • 1 teaspoon dried tulsi
  • 1/2 teaspoon crushed red pepper flakes
  • 1 (15-ounce) can diced tomato plants
  • 1 (15-ounce) can tomato sauce
  • 1 pound large shrimp, peeled and deveined
  • Wilted Mustard Vegetables with Brown Sugar, recipe follows
  • Wilted Mustard Vegetables with Brown Sugar:
  • 2 teaspoons essential olive oil
  • 2 teaspoons Pre-Chopped Garlic clove, recipe follows
  • 1 tablespoon brown sugar
  • 1 bunch mustard vegetables, chopped
  • two tablespoons water
  • Salt and ground pepper
  • Pre-Chopped Garlic clove:
  • 1 mind garlic clove, peeled
  • Essential olive oil, to pay for
Directions

Prepare the pasta based on package directions. Drain and hang aside (or refrigerate until later within the week).

Inside a large skillet, heat essential olive oil over medium-high temperature. Inside a mixer. pulse the shallots and garlic clove until minced. Add shallots and garlic clove to skillet and saute for one minute. Add oregano, tulsi and red pepper flakes and stir to coat. Add some diced tomato plants and tomato sauce and produce mixture to some boil. Reduce heat, cover and simmer ten minutes. Towards the simmering sauce, add shrimp, cover skillet and simmer for just two minutes, until shrimp are vibrant pink and cooked through. Pour sauce over linguine and serve with Wilted Mustard Vegetables.

Wilted Mustard Vegetables with Brown Sugar:

Heat oil inside a large skillet over medium heat. Add garlic clove and prepare one minute. Add brown sugar and prepare until sugar melts, a couple of minutes. Add mustard vegetables and a pair of tablespoons water, cover pan and steam for two to three minutes until vegetables wilt. Season, to taste, with salt and ground pepper.

Pre-Chopped Garlic clove:

Put the garlic clove cloves within the bowl of the mixer. Pulse before the garlic clove is finely minced. Spoon the minced garlic clove right into a jar and pour over enough oil to pay for the garlic clove. Seal well and store within the refrigerator for approximately 7 days.

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