My brother-in-law loves to cook and he’s very good at it. On a recent visit, he made me a shrimp pasta sauce. Here is my tasty rendition of the sauce he made me.
The pasta in my photo is my favorite: black bean pasta. It’s a staple in my pantry. I like it because it is packed with fiber and plant based protein. The fiber and protein are great for satiety and blood sugar control but you can use your go to pasta. Because it is made from bean flour it’s also a great gluten free option. I like to cook it for less time than indicated on the package in order to keep it al dente. I cook mine for about 5 minutes. I suggest you check your pasta while you are cooking it in order to avoid overcooking.
I like using pre-portioned frozen basil if I don’t have any fresh basil in house – the fresh flavor comes through without all the chopping.
Makes 4x1cup servings
12 ounce frozen raw shrimp with tails on, thawed
1 ½ cups low sodium vegetable stock
1 cube (1 teaspoon) chopped frozen basil
1 heaped teaspoon dried oregano
1 teaspoon Old Bay seasoning
1 Tablespoon olive oil
¼ cup diced yellow onion
2 gloves garlic, minced
2×14.5 ounce cans of diced tomatoes with basil, garlic and oregano
2 teaspoons dry oregano
3 cubes chopped frozen basil
1 pound box of pasta
Remove tails from shrimp and place in pot with the stock along with 1 cube frozen basil, 1 teaspoon dried oregano and Old Bay seasoning. Simmer on medium low heat until reduced by ½. Remove shrimp tails.
Warm skillet over medium high heat. Add olive oil. Add yellow onion and saute for 3 minutes, add minced garlic and saute for another 1-2 minutes. Add canned diced tomatoes, 2 teaspoon dry oregano and 3 cubes frozen basil. Simmer 5 minutes then add reduced vegetable broth mixture and the raw shrimp. Continue to simmer until sauce has further reduced to a sauce-like consistency and shrimp has turned creamy white in color.
While sauce is reducing, prepare pasta according to directions, drain. Serve sauce over pasta.