Yah, it’s finally Friday!! I know it was a short work week, but I can tell ya the weekend doesn’t come around quick enough! Since time is running short for me today, I’m going to get right into my recipe. Today I have for you, Tomato and Wild Blue Shrimp Pasta for two. This is a wonderful and quick recipe that is sure to please any shrimp loving fan!! it’s slightly sweet, savory and the big pieces of shrimp, is oh so good!
When I was at the Foodbuzz event this past October I met a wonderful vendor who made Aunt Aggie’s Tomato Smash, which is a tomato relish! This was the best food at the event, I’m not kidding about that. All the other bloggers raved about it! I was lucky enough for Tomato Smash to send me a jar of their fantastic tomato relish. Yah! What I like about Tomato Smash is that it is organic and the flavors, oh the flavors is like sweet tomatoes meet savory herbs. I don’t know what it is, but it’s like they have magical heirloom tomatoes or something? The company is located in Sonoma County, up near Napa which is local to me and the best part is, they pick their own heirloom tomatoes from their garden to make the relish. How cool is that? No wonder why it’s so good!! It’s sweet, yet it has a nice, almost balsamic taste to it. I can’t quite pin point it, but it is simply out of this world! I have been holding off on finding the perfect recipe to use my Tomato Relish and I think this dish is perfect with it. If your interested in Aunt Aggie’s Tomato Smash, you can check out there website.
Now don’t despair if you don’t have Tomato Relish, you can always use your favorite tomato pasta sauce for this dish! This dish is a snap to whip together! I cooked up my spaghetti and while that was going, in a large skillet, I sautéed my Wild Blue Shrimp with olive oil infused with basil, a little onion, a little garlic and right at the end I added the Tomato Smash. I cooked it until the sauce was warm and then dinner was served! Dinner came together in about 20 minutes. The longest part was waiting for the water to boil. I hate waiting for water to boil, so annoying!
This dish was a hit with my Husband. I know I said to serve only 4 oz of shrimp each, but my Husband ate 3/4’s of a pound of it. He loves his shrimp and he loved this dish!! The plate I am showing you is my Husbands dish and there is more than 2 oz of pasta on it. However I’ll be honest with you, I made spaghetti squash and the squash did not turn out, it was quite bitter and I felt the pictures of my meal were not worthy. So you’re getting Hubby’s dinner portion instead. But thank goodness I did make more than enough pasta! I stole some of his and scrapped off my topping from the squash. Nothing worse than a bad squash! Ick!! Have you ever had a bitter squash? Not good, not good at all!
- Serves: 2 big plates
- Serving size: 4 oz shrimp, 2 oz of spaghetti
- 4 oz cooked spaghetti
- 8 oz Wild Blue Shrimp, uncooked
- 1 tsp. basil infused olive oil or regular olive oil
- ¼ cup onion, diced
- 2 cloves garlic, minced
- 16 oz jar of Tomato Smash or your favorite tomato pasta sauce
- Cook pasta according to manufactures direction. When you add the pasta in your boiling water, start cooking the shrimp.
- In a large skillet add olive oil, onion and garlic. Saute for about 2 minutes until vegetables are slightly tender. Add shrimp and cook until no longer pink. Add Tomato Smash or pasta sauce and heat until sauce is warm.
- Serve over cooked pasta or spaghetti squash
I want to thank Tomato Smash for sending me a jar of there yumminess! I need to go to Sonoma to pick up another jar. Next time, I’m thinking of making Crostini’s with it!!
Off the subject of pasta, tomatoes and shrimp, I was wondering if there are any special recipes you want me to conquer this year? I know lately it seems like a lot of baked goods, but I want to give you Guys what you want. So please share with me, what kind of recipes you would like to see on my blog! I’ll do my best to meet your needs. Plus I’m always looking for new ideas! Thanks Guys, I really appreciate it!!
Have a great day everyone!!