Cost Cutting Cuisine–Shrimp & Pasta

As you know, there are always good deals at the supermarket, if you take your time and look for them. As I mentioned in an earlier blog on this site, there are certain days which are better to shop for these discounts than others.  Usually, on Tuesday, Wednesday or Thursday–and some stores even have specials on a weekend.  For example, last weekend I found large shrimp on sale at Whole Foods Market in NYC for $5.99 a pound. Not bad.  And one pound is more than enough for two people.  With leftovers. Following is a simple, light recipe which one can make in a jiffy.


1 lb Shrimp

1/2 lb Penne Rigate or Linguine

1 small onion, medium dice

2 TB butter

1 TB olive oil

1/4 C Sun-dried tomatoes, softened

1 TB Red pepper flakes

1/4 white wine or Vermouth

S & P

Peel and de-vein Shrimp. Set aside or refrigerate till ready to use.  Cook pasta till done -9 to 11 minutes, depending on type used.  And remember, pasta loves to swim so use plenty of water!   When done, drain well, add a TB olive oil and mix in, then put into large serving bowl.

While pasta is cooking, heat oil and butter in large saucepan and cook onion till translucent.  Add the tomatoes and heat through –approx. 2 minutes–then add the shrimp and pepper flakes.  Cook till shrimp are just pink (3-4 mins).  Season to taste, then remove from pan.    Turn heat on high, put pan back on stove, add the white wine and stir 2-3 minutes.    Add ingredients back to sauce pan, to heat through then combine with pasta in bowl, stir well and serve.

Goes well with a chilled Sauvignon Blanc or a young Pinot Noir.

To your health,