Saturday, September 22, 2012

I Can Eat Pasta Too - Shrimp & Wine

There are a few things that I try to keep in stock.  If the grocery store has a good deal, I am guaranteed to fill my chest freezer with shrimp, chicken, ground meat and fish.  It definitely saves me another trip to the grocery store.

What else saves me a trip to the store?  Having a garden in my back yard with an endless supply of free produce.  What can I say... I was feeling "lazy" on this particular day.

This dish is a proven time saver!  I hope that you enjoy it as much as we did.

Wine Garlic Shrimp Pasta (Gluten-Free)

Prep time = 15 minutes
Cook time = 10 minutes

- 1 package of thawed pre-cooked shrimp (it was cheaper to buy the shrimp with tails and quick to remove)
- 1 small sweet onion, chopped
- 1 medium green pepper, chopped
- 2 medium tomatoes, seeded and chopped
- 1 clove of minced garlic (or 1/2 TBSP of the jar stuff)
- 7 to 8 basil leaves, cut into ribbons (roll the basil into a tube and cut all the way down to resemble ribbons)
- 2 TBSP of extra virgin olive oil
- 1/4 cup of white wine (the alcohol will cook out)
- Salt and pepper to taste
- 1 package of gluten-free pasta (or regular if you prefer the wheat)
- 1/2 cups of shredded Italian cheeses (Wal-Mart has a combo of Part-skim Mozzarella, Provolone, Parmesan, Romano, Fontina and Asiago)

In a large skillet over medium heat, add the olive oil, onions, a little salt and pepper.  When the onions begin to soften, add the peppers and garlic. Continue cooking 2 or 3 minutes and add the cooked shrimp (add this step before the peppers if the shrimp is uncooked).  Let the contents cook together a couple minutes, then add tomatoes, basil and wine.  Let the mixture reduce and simmer for 3 to 4 minutes before adding the pasta.  Add salt and pepper, taste and adjust accordingly.  Simmer 1 to 2 minutes.  Add cheese, cover and take off the heat.  Serve and enjoy once the cheese has melted.

Side note:  This dish would also be great over rice.

Random Fact About the Writer:  I add crushed red pepper or hot sauce to just about anything.  Dishes like this one are perfect with a little extra heat in the background.  Add it directly to the dish at the beginning or to your personal serving at the end.  My husband does not like spicy food, so most of my recipes are lacking heat for that reason.

Copyright 2012 Hint of Thyme.  All rights reserved.


  1. Sounds really good, we will have to try this one. Thanks for sharing Mara. How are you doing?

  2. Thank you for the comment, Nancy. I will shoot you an email today. Thanks for reading.