Pasta with Shrimps

Today I am at home. We have a big strike because of the measures that government has taken, so as to recover from the economic crisis we are facing. So, there are no buses, trains, no public sector, etc. Also the lady who is watching my child every day cannot come here. My mother, who in another instance would baby-sit him, went to Cyprus for vacations and this means that I am totally alone. So, I took the day off and I am sitting home for today. This is good because I can cook properly and write about it in no hurry. During weekend I wanted to do something that wouldn’t involve meat. Shrimps are our favorite and this recipe of Pioneer Woman’s is excellent, since I have made it many times with great success. I have made some changes to the original recipe towards a healthier version, since we are city people with so less exercise in our lives than ranchers. If you want the original recipe you can always visit her blog. Nevertheless, I believe that even the lighter version is as tasty.

There are two ways to do that. Either boil the pasta first and place the shrimp sauce on top of every plate, which is exactly what I did, or you do the pasta and sauce at the same time and throw the pasta to the sauce and toss to incorporate. Either way is fine. I chose the first because I wanted the leftover pasta to be plain just in case anyone wanted it that way for dinner.

So, boil pasta according to instructions and set aside.

To make the sauce, in a skillet add 3 tbsp of olive oil in medium-high heat. Add the shrimps and cook for couple of minutes. Take them out of the skillet. Discard the oil and add another 3 tbsp of olive oil. Place them at the same fire and put the onion and garlic. Sauté until they become soft. Add the wine. Sauté for another 3 minutes. Add the tomato sauce and lower heat to medium-low. Let it boil for 10 to 15 minutes. Add the evaporated milk and let cook for 5 minutes again. Then add the herbs, salt and pepper and the shrimps. Cook for couple of minutes and it is ready. If the sauce is a little bit runny you can always do the same old trick. Just thicken it with corn flour dissolved in water(portions should be equal, for example 1tbsp corn flour 1 tbsp water). I am sending this to Presto Pasta Nights an idea of Ruth hosted this week by Pam from Sidewalk Shoes.