It’s only Day 3 of the New Year and I’m eating pasta not to mention ordering a pizza while I write the post.
I actually had the time to put a grocery list together this past week and make myself get out of my pj’s to make us dinner. Yes, I have basically LIVED in my pajamas for the past month. When I run an errand I change my clothes and as soon as I get home the comfy pants come back on.
The other day I also organized all of my cookbooks so that I can easily access them in my study. Is it weird that my cookbooks aren’t even in the kitchen. It could be because all of my props and extra utensils for the blog are taking up the space that I could have used for the books. Oh well…..
So I was rummaging through them while I placed them on the shelf and decided to make a pasta recipe from Pioneer Woman’s cookbook. I happened upon this recipe for pasta with tomato sauce and decided to add some extra touches to the original recipe.
Pasta with Tomato Cream Sauce
Yield: 6-8 servings
15 oz. fettuccine
2 Tbsp olive oil
2 Tbsp butter
1 medium onion, diced
1 cup mushrooms, diced
2 1/2 cups fresh spinach
3 garlic cloves, minced
2 15oz. cans tomato sauce
salt and pepper to taste
1 tsp sugar
1 cup heavy cream
1 lb. cooked shrimp
1/2 cup parmesan cheese
chopped fresh basil
Cook the fettuccine according to package directions.
While fettuccine is cooking heat a large skillet over medium heat. Add the olive oil and butter to the pan. Add the onion, garlic and mushrooms to the skillet and saute for 5 minutes.
Pour in the tomato sauce, salt, pepper, and sugar to the skillet. Add the spinach and cook for 5 minutes.
Add the heavy cream and shrimp to the pan and stir so the cream is well mixed with the tomato sauce.
Drain the cooked pasta and put it into the skillet. Toss in the parmesan cheese.
Serve with fresh chopped basil on top.
Adapted from Pioneer Woman's Pasta with Tomato Cream Sauce