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Spaghetti (Anyway You Like It)

Posted by Sartorial Dandy on 5:23 PM in , , , ,
Okay, if you haven't figured it out, I love shrimp.  In fact, due to my pescetarian lifestyle, seafood is the only meet I consume.  So what is one to do when you want sphaghetti, but you're tired of tofu, ground soy, or going meatless?  Tah da! I figured, hell, if shrimp and cocktail sauce go hand in hand (and cocktail sauce is tomato based), then shrimp must marry well with the tomato sauce I use in my spaghetti.  So my dear readers, I have another quick, easy, and affordable recipe for you.  Here's what you'll need:




Ingredients:
  • 31-40 ct peeled and deveined shrimp (thawed)
  • 1 jar Ragu Tomato Sauce (I prefer Sundried Tomato & Sweet Basil Pasta Sauce)
  • Spinach Spaghetti
  • Vegetarian Pepperoni
  • Shredded Mozzarella Cheese
  • Bird's Eye Pepper Stir-Fry (Use according to taste)
  • Paprika
  • Pepper
  • Chili Sauce
  • Italian Seasoning
  • Minced Garlic
  • 1 teaspoon Smart Balance
  • Canola Oil
Directions:
  1.  In a medium frying pan, heat canola oil (enough to coat the bottom of the pan.
  2. Add Minced garlic and butter, and stir to distribute across the pan.
  3. Add thawed shrimp to mixture, and sprinkle lightly (paprika, pepper, chili sauce, and Italian seasoning).
  4. Cover shrimp (allow shrimp to cook for 5-7 minutes max.  While shrimp are cooking add tomato sauce to a medium sauce pan, and heat on low. Cover.  
  5. Remove shrimp from frying pan, and place in a small bowl.  Set aside.  Allow shrimp to sit in garlic/butter mixture.
  6. Add canola oil to frying pan once shrimp is removed (enough to coat bottom of pan).  Fry veggies, until slightly browned (or to your taste).  Allow veggies to cook for 7-9 minutes.
  7. Place veggies in tomato sauce.  Then, using a slotted spoon, remove shrimp from bowl and add to tomato sauce.
  8. Add vegetarian pepperoni to tomato sauce, and stir contents into tomato sauce.
  9. In another medium sauce pan, boil hot water, and add spinach spaghetti.
  10. Once spaghetti is cooked al dente, remove from boiling water and place in strainer.  Run cool water over pasta for 15 seconds and add to serving bowl.
Time to EAT!!

I tend to put the pasta on my plate first, then the tomato sauce (with shrimp, veggies, and pepperoni), and sprinkle with cheese to taste.  The fun thing with this recipe is its versatility.  You can add shrimp, beef, or whatever horrific meat you meat-eaters choose.  Enjoy with red wine and yummy garlic bread.










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