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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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The meal on the cover of this month's magazine from Penzey's absolutely set me drooling. Picture a plate of pasta topped with shrimp and chopped tomatoes. It looks super-delicious! I'm doing it again; I'm drooling! The shrimp can be served over rice or noodles, thin spaghetti or angel hair pasta. I haven't tried this yet but I'm posting so I can find this recipe easily. Ingredients:
1 lb medium shrimp, peeled and deveined |
3 teaspoons sate seasoning, divided (available from penzey's) |
4 -6 medium garlic cloves, minced |
2 tablespoons oil (such as canola) |
4 ounces dry pasta, cooked according to pkg. directions |
1 teaspoon minced garlic |
1 -2 tablespoon olive oil (pan drippings or butter may be substituted) |
1/2 teaspoon basil or 1/2 teaspoon oregano |
1/2 cup tomato (deseeded and chopped) |
Directions:
1. Place the shrimp in a large bowl. Sprinkle with 1 teaspoons of the Sate Seasoning and stir. Repeat twice with remaining Sate to coat the shrimp thoroughly.
2. Heat a large skillet over medium-high heat. Add the oil. Add the garlic and cook 1 minute. Add the shrimp and cook for 4-5 minutes, stirring frequently, until pink.
3. For the pasta: Mix the minced garlic with the oil and let stand while pasta is cooking. Drain hot pasta. Quickly toss with oil and garlic mixture; crumble on the basil or oregano, stir in the tomatoes and serve.
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