Ingredients
- 6 ounces of farfalle bowtie pasta
- 1 pound of (31-35 count) medium wild caught American shrimp, peeled and deveined
- Kosher salt, freshly cracked black pepper, Old Bay seasoning and Creole or Cajun seasoning, to taste
- 1 tablespoon of olive oil
- 2 tablespoons of butter, divided
- 1 cup of chopped onion
- 1 tablespoon of minced garlic
- 2 cups of peeled and chopped tomatoes, juices retained
- 1 (8 ounce) can tomato sauce
- 1 teaspoon of kosher salt, or to taste
- 1/4 teaspoon of freshly cracked black pepper, or to taste
- 1 teaspoon of granulated sugar
- 1/2 cup of heavy cream
- 1 tablespoon of fresh, chopped parsley
- 1 tablespoon of fresh, chopped basil, plus more for garnish
- Freshly grated fresh Parmesan cheese, to taste, optional
- Read more: http://www.deepsouthdish.com/2015/06/shrimp-and-bowties-in-fresh-tomato.html#ixzz3hCotxZDf
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Preparation
Step 1
Boil pasta in a large pot of well salted water to al dente, according to package directions. Drain, reserving 1/2 cup of the pasta water; set aside.
Meanwhile, season shrimp generously to taste with the salt, pepper, Old Bay and Cajun seasoning. Heat olive oil with 1 tablespoon of the butter in a large skillet over medium high heat until bubbly. Add shrimp and cook, stirring regularly just until shrimp are no longer translucent. Remove with a slotted spoon and set aside.
Add onions to the skillet drippings and cook until tender; add garlic and cook another minute. Stir in the tomatoes and sauce; add salt, pepper and sugar. Bring to a boil, reduce heat to simmer and cook for 20 minutes. Stir in cream until warmed through, return shrimp to the skillet and finish with the remaining butter. Add the pasta, parsley and basil; toss until warmed through. Add reserved pasta water if needed to thin sauce. Taste and adjust seasonings as needed. Transfer to pasta bowl and grate fresh Parmesan cheese over top. Garnish with additional basil.
Cook's Notes: May substitute 2 (15 ounce) cans of stewed tomatoes, chopped but undrained. Use your kitchen shears to chop them right in the can. Dried herbs may also be used but reduce to 1 teaspoon. You may substitute 1 cup of milk, whisked with 1 teaspoon of cornstarch. Add to sauce, bring to a quick boil to thicken and reduce heat back until everything is warmed through, then add shrimp.
Chicken and Bowties: Substitute 1 pound of boneless chicken breast, cut into 1 inch chunks, for the shrimp.
Cheesy Bowties: Preheat oven to 350 degrees F. Use an oven safe skillet to prepare. Top prepared dish with up to 2 cups of your favorite freshly shredded cheese and transfer skillet to oven, just until cheese has melted.