We are cooking up a savory masterpiece with Amanda from High Heels to Hot Wheels today…
Shrimp & Tomato Pasta looks just mouth-watering!
I’m SO jealous that Amanda is cooking out of her garden already!! I’m getting ours planted today… can’t wait to create all kinds of garden fresh recipes this summer
I’ll turn it on over to Amanda….
Hey guys at What’s Cooking with Ruthie! It’s Amanda from High Heels to Hot Wheels. Thank you for having me back again this month and THANK GOODNESS for all the fresh foods that are starting to grace our dinner tables!!!
We have been busy this last month planting herbs in the ground, in containers and even in pots indoors. The herbs are everywhere ready for any meal. We have four tomato plants in the garden and a cute little “patio” tomato plant, so I have doubt tomatoes will abound if we can keep the “cute, little” rabbits away that we have seen take up residence in our yard. Of all the tomato plants that we are waiting on, I am most anticipating our Cherokee Purple tomatoes. They are so meaty and delicious and perfect for a substantial ingredient on a sandwich or in a pasta like this dish. Of course, any large summer tomato will do, but if you can get our hands on a Cherokee Purple you will delight in its goodness!
- 1 pound large shrimp, fresh or frozen (if frozen purchase peeled, deveined and tail off)
- 2-3 garlic cloves, minced
- 2-3 scallions, chopped
- 2 tablespoons butter
- 1 tablespoon dry white wine
- ½ pound bow tie pasta
- Chicken granules (for cooking pasta)
- 1 tablespoon olive oil
- 1-2 large Cherokee Purple Tomatoes, diced
- 1½ cups fresh basil, torn into pieces
- Salt & pepper to taste
- Melt 1 tablespoon butter in a skillet over medium heat.
- Add garlic and scallions and cook 2-3 minutes until soft.
- Add remaining tablespoon of butter.
- Add shrimp and toss.
- Cook until opaque throughout about 3 minutes, turning frequently.
- Add wine and reduce heat to low.
- Let simmer about 1-2 minutes.
- Remove from heat and set aside.
- In a saucepan with enough water to cook pasta, add ½ teaspoon chicken granules.
- Once boiling add bowtie pasta and cook until al dente.
- Drain and add olive oil, and shrimp mixture.
- Toss to coat.
- Dice tomatoes and prepare basil.
- Add to pasta and shrimp mixture.
- Season with salt and pepper.
- Serve immediately.
I can’t wait to come back next month with more fresh goodness from our garden. I hope you all are enjoying this gorgeous Spring weather and thanks so much for letting me tag along each month!
If you like this shrimp recipe, you might also try these:
I can’t thank Amanda enough for coming to visit with us and bringing her Shrimp and Tomato Pasta to share…
xoxo~ Amanda and Ruthie