Monday "I'm MUCH too busy to cook but really should" Supper

Funny thing about teaching "Quick Cooking" and "30 Minute Meal" Classes for as many years as I did - I realize there's ALWAYS time to make supper. Pair that with related classes like "Stock Your Pantry" and I really have no excuse.

Now, that doesn't mean I don't still sometimes make excuses but, well, I suspect you get the point.

So, tonight's supper came from 3 different inspirations.
#1 We had shrimp leftover from last night
#2 It is really cold out
#3 I was in the mood for pasta and there's a Spicy Shrimp Pasta dish I make sometimes that is really yummy.

Now #3 was a challenge because the dish I had in mind takes some time to prepare but I figured I could alter it with some of the stuff I have in my pantry and get it done quickly.

Here's what I did:

Put a large pot of water on to boil.* When it does come to a boil, salt the water, add the pasta and cook until al dente


Meanwhile, Chop a medium onion
Mince 2 cloves of garlic
Saute them in olive oil for about 5 minutes.
Deglaze the pan with some white wine (or chicken stock)
Add a small can of diced tomatoes (I used a can of Spicy Red Pepper ones to help with the spicy factor in the original recipe)
Reduce for about 5 minutes.
Add about 1/4 cup of either milk, cream, half and half, etc.
Reduce again.


Add the seasonings you have on hand. Tonight I used chopped fresh parsley, oregano and salt and pepper.
Add cooked shrimp once the sauce comes off the heat. (It is already cooked and you don't want it to get tough.)


Toss with cooked pasta and serve immediately.