I found this recipe when I was a teenager and loved it then. My husband is a foodie and has high standards (which, has passed on to me as well now) I still like the recipe but find it a little lacking and am not sure where to make changes for improvement.
Shrimp (raw, shelled, and de-veined.. enough for your liking)
2 cloves garlic, chopped
2 cans mexican style stewed tomatoes
1 small can of chopped green chiles
Jalapeno optional (seeds removed and finely chopped)
Farfalle pasta (we use 1/2 a box and have leftovers)
Heat skillet on med-low heat. melt butter, add garlic (at the same time heat pasta water.. when boiling add pasta)
Place shrimp in single layer. Cook about 2 min per side (until just turns pink) remove shrimp (to avoid overcooking)
Add tomatoes and chile peppers (and jalapeno if desired for more heat) raise heat to med-high to boil.. let juices reduce slightly.
When pasta gets al-dente (almost fully cooked but still has a bit of bite to it) drain and add to sauce to finish cooking.
Add shrimp back to skillet to reheat.
Answer by emmyandlisa at 1:45 AM on May. 16, 2011
Answer by proudmom2510 at 1:47 AM on May. 16, 2011
Answer by Kathy675 at 1:48 AM on May. 16, 2011
Answer by SMITxsM2 at 1:48 AM on May. 16, 2011
Answer by GoodyBrook at 1:48 AM on May. 16, 2011
Answer by Princess_s21 at 2:46 AM on May. 16, 2011
Answer by mammaangelof4 at 7:40 PM on May. 16, 2011