We have posted this once before in our post for our Dad's "50th Birthday Party", but this is one of the recipes I have chosen this month for one of my dinners. Hopefully this will make it a little easier to find it too! This was a recipe Heather shared with us at the party. It was a HUGE hit. My family really loves it too. It is rich, creamy and delicious.
12 lg. tomatoes
3/4 c. butter
1/3 c. sugar
1 1/2 tsp. kosher salt
1/2 tsp. coarse black pepper
1/2 tsp. crushed red pepper
1 1/2 c. heavy cream
5 green onions
2 tbsp. olive oil
2 green peppers
2 lbs. large shrimp, cooked and deveined shrimp
16 oz. pkg. angel hair pasta
1/3 c. sugar
1 1/2 tsp. kosher salt
1/2 tsp. coarse black pepper
1/2 tsp. crushed red pepper
1 1/2 c. heavy cream
5 green onions
2 tbsp. olive oil
2 green peppers
2 lbs. large shrimp, cooked and deveined shrimp
16 oz. pkg. angel hair pasta
Clean and dice tomatoes. In a large pot melt butter and gently stir in diced tomatoes. Add sugar, salt, pepper and crushed red pepper. Let tomatoes simmer for 30 minutes, stirring occasionally. Fold in heavy cream and sliced green onions. Rinse green peppers and remove seeds; cut into small pieces. Heat olive oil in a heavy skillet and sauté green peppers. Fold in cooked shrimp and fry until the tips are golden. Add to tomato sauce. Cook pasta al dente according to directions on package. Serve creamy tomato shrimp over pasta
My husband loves shrimp and sea food, I do not. So, I actually make this as one sauce until it is time to add the shrimp, then I separate it into 2 skillets to finish cooking it and to serve!
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