Ugh, I'm not having a good Tuesday.
I'm dog-less today. The pups are off at the vet, having their teeth cleaned. While I'm sure they aren't having fun there, I'm definitely bummed. I hate days without my dogs. There is an empty heating pad on the couch next to me, with the Blue Monkey perched and lonely sitting atop it. The Blue Monkey also misses his friend. The dogs will be home in a couple of hours, but in the meantime I'll keep glancing at their toy box full of goods, wishing Gizmo was here to give me the stare-down for a tug of war.
I think I'll also comfort myself with some pasta. Give me shrimp and pasta (together, please!) and I'll be your best friend for life. Seriously.
This dish has just the right amount of spice. Even the hubby agreed. He's not the biggest pasta person (I seriously don't understand you non-pasta lovers out there), so I was shocked when he went back for seconds. And then proceeded to tell me how much he liked it. I'll take it! The sauce is pretty basic, as I was not wanting to veer into marinara territory, so don't omit any ingredients and I highly recommend not skipping the basil and the cheese.
One last thing before I go- I did manage to finish watching "12 Years A Slave". Wow. Let me put this out here- I hated every single second I spent watching that movie. It made me brutally sad of what humanity is capable of. That being said, it's a great movie with a great message. The horrors in history are not for the faint of heart. I know I'm faint of heart, the rewatch-ability of this movie is a big, fat zero for me. That's ok, another Best Picture nominee down. We only have "Nebraska", "Dallas Buyers Club", and "Philomenia" left. Getting er' done!
Happy Tuesday friends!
Ingredients (serves 4):
1 tbsp olive oil
1 red pepper, thinly sliced
1 orange pepper, thinly sliced
1 yellow pepper, thinly sliced
1 onion, thinly sliced
3 garlic cloves, minced
2 (15 oz) cans diced tomatoes, undrained
1 cup tomato sauce
2 tsp kosher salt
1 tsp black pepper
1/2 tsp crushed red pepper
10 oz dried fettuccine
1 lb uncooked shrimp, peeled
1/4 cup fresh basil, chopped
garnish- Romano cheese shavings (optional)
1. Heat olive oil in a large, wide-sided pan over medium-high heat. When warm, add peppers and onion to pan. Sauté 5-7 minutes, or until peppers and onion begin to soften. Add garlic to pan, sauté 30 seconds or until fragrant.
2. Add diced tomatoes through crushed red pepper to the pan. Bring sauce to a boil, then lower to a simmer. Simmer 10-20 minutes while you cook the pasta.
3. Cook pasta according to package directions. When pasta has 3-4 minutes to cook, add shrimp to the tomato sauce. When pasta is cooked, drain, and add to the tomato sauce. Toss to combine.
4. Shrimp should be cooked at this point. If they are not, continue to toss pasta over heat for another couple of minutes or until shrimp are pink and opaque. Sprinkle basil over pasta. Season to taste with salt. Divide pasta among plates and top with Romano cheese shavings. Serve immediately.
Linked to: Weekend Potluck