Gluten Free, Life

Made this a while ago…

I was going to post this long ago. It was something that I decided I was going to make one night. Simple shrimp and creamy tomato sauce. All you need are your favorite form of pasta. Though after my most recent blog you know not to expect a lot of pasta after what recently happened to me. Anyway, in addition to the pasta find your favorite tomato sauce/or make your own and your favorite alfredo sauce. If you’re gluten free make sure you check the labels very carefully on the alfredo sauce. After you have found the two different sauces you need then find whatever size shrimp you like. I tend to go towards the medium sized shrimp that are already peeled and deveined. You can buy the ones that have the tales left on as this is easy to remove once you thaw shrimp out.

Side note: Once you thaw shrimp you should cook them right away. It’s not good to keep thawing and re-thawing shrimp. Or make sure you only pull out of the bag just the amount you want thawed and instantly return the rest back into the freezer. Also, remember this shrimp cook EXTREMELY fast so medium heat is best and keep an eye on them. If they start to form something that looks closer to a circle than a letter c they are overcooking.

Step One: Boil the water for your pasta and add a dash of salt for a little flavor to the noodles. I tend to cook mine only for about 8 to 10 minutes in boiling water so they come out more al-dente. If you like them on the softer side leave them in for just a few minutes more than that. You don’t want to over cook the noodles either.

Step Two: Once the noodles are done drain them and run them under cold water to stop the cooking process. Once you’ve done that time to pull out your sauces and get those into a pan.

Step Three: You want to start out with the cream sauce first. Then pour in your tomato sauce. Be careful to make sure you get the right balance that you get a nice tomato cream sauce going on. You don’t want it to taste too much like tomato sauce or too much like cream sauce. That’s the trick is getting the mix just right that it taste perfectly creamy with a hint of tomato sauce. When it comes to tomato sauce a little bit goes a long way in this case because it is such a powerful flavor.

Once everything is all combined it should look like this. A nice light pink creamy color and that means that it’s mixed just right

Step Four: Take the noodles that you had drained and rinsed and pour them into the sauce. Mix that all up and leave it on low heat to make sure the noodles are warmed up enough for you to eat them. No one likes cold pasta when they are expecting it to be warm.

Step Five: Take the shrimp that you cooked and pour that into the pot as well. Heat everything together for a few minutes until everything is evenly heated and up to the temperature you want it to. Be sure not to turn the heat up too high because you don’t want to cook the shrimp all over again. You just want to warm them up a bit so you can eat them.

That’s it…that’s all you need to make the dish.

When all is said and done it should look like this

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