Some nights I just have no idea what to make for dinner. Tonight was one of those nights so I had to rely on my refrigerator and freezer. So, in less than 30 minutes I was able to put together a rather tasty pasta dish that I’d like to share. Sorry, no pic to go with it. This is all new to me and I didn’t even consider taking a pic before we ate it all. Another lesson learned. So let’s get started. Here is what I used to make it.
- 2/3 bag of frozen raw shrimp – peeled and deveined
- Pasta of your choice (I used Penne wheat)
- 3 tbsp butter
- 1 tbsp minced garlic
- 1 tbsp Concentrated Sun-Dried Tomato Paste
- 1 tsp Concentrated Anchovy Paste
- 1 medium size fresh sweet potato – peeled and cut into small cubes
- 3/4 cup heavy cream
- Salt & Pepper to taste
- Wondra Flour
Bring 2-quarts of salted water to a boil. Add in diced sweet potato and allow to cook until almost fork tender. Remove from water and set aside. Add pasta to water and cook according to box instructions. Meanwhile, in a large frying pan melt butter. Add shrimp, garlic, tomato and anchovy paste and saute over medium heat for 2-3 minutes. Add heavy cream, cooked sweet potato and salt/pepper to taste. Continue to cook for 6-7 minutes. Sprinkle some Wondra Flour into the pan and stir. You’re looking for a creamy, but not thick consistency. Check seasonings. When pasta is tender, drain and transfer directly into sauce mixture. Mix and serve. Option: Grate some fresh Parmesan cheese over before serving.