Shrimp Shells
Time needed
20 min
preparation
+
25 min
cooking
Serving Size / Yield
6 servings
Ingredients
- 2 Tbs. olive oil
- 1 sm. onion, finely chopped
- 1 garlic clove, chopped
- 3/4 C. dry white wine
- 1 28-oz. can Italian peeled tomatoes, drained and chopped
- 1/2 C. water
- 1 tsp. dried oregano
- pinch hot pepper flakes
- 1 lb. medium shrimp, shelled and deveined
- 1/4 C. heavy cream
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 lb. shell pasta
Directions
In a large saucepan, heat olive oil over medium heat. Add onion and garlic and cook 3-4 minutes, or until softened but not browned. Add wine and bring to a boil. Add tomatoes, water, oregano and hot pepper flakes. Return to a boil, reduce heat to medium-low and simmer 20 minutes. Add shrimp and cook 2-3 minutes, or until they turn pink. Stir in cream and cook for 2 more minute. Season with salt and pepper.
When sauce is almost ready, cook pasta in large pot of boiling salted water until tender but still firm. Should take 10-12 minutes. Drain. Pour pasta and sauce into a warmed large bowl and toss together.
