Recipe by neona503
A delicious, delicate way to serve shrimp. Perfect for company, yet simple enough to make for the family. Great with crusty bread and an Italian salad.
- 2 teaspoons olive oil
- 2 medium sized garlic cloves, pressed
- 3 ripe tomatoes, diced (you could use tinned in winter)
- 1⁄2 leek, thinly sliced (or substitute a small onion or shallot)
- 1 lb shrimp, shelled (I prefer as fresh as I can get and medium sized)
- 1 cup chicken broth (I often use 'Better Than Bouillon")
- 3⁄4 cup dry vermouth (dry sherry or any other dry, white wine would also work)
- 1⁄4 cup heavy cream
- 1 lb ronzoni spaghetti (it really is the best for the price!) or 1 lb linguine
- 1 teaspoon parsley
- 1⁄2 teaspoon paprika
- red chili pepper flakes (I use about 1/2 a teaspoon)
- salt or garlic salt
- fresh ground pepper
- fresh grated parmesan cheese
Directions See How It's Made
- Heat oil in a pan to shimmering and add pressed garlic.
- Quickly stir garlic until soft making sure not to burn.
- Add shrimp. Stir often and turn until pink. Don't overcook!
- Remove shrimp from pan with a slotted spoon. Store in a bowl for later.
- Begin to cook pasta. Keep a good eye on it so you may serve perfectly al dente. I usually set the timer for a couple of minutes less than the recommended cooking time and then check every 30 seconds.
- Add leek and diced tomato and stir in the pan over medium, medium-high heat for about two minutes.
- After most of the liquid has evaporated add the chicken broth, vermouth, and cream. Bring to a low boil.
- Reduce to simmering and add paprika, red chili pepper flakes, parsley and salt and pepper to taste.
- Let cook for five minutes, reducing the liquid. Add shrimp back to sauce to reheat. Simmer for one to two minutes more.
- Pour noodles into a large serving bowl and add sauce.
- Sprinkle extra parsley, garlic salt, fresh ground pepper and grated parmesan on top. Serve and enjoy!