shrimp pasta with tomato cream sauce

Hi!! Hi!! Did you notice my blog makeover??

I worked so hard on it. It literally took me almost an entire weekend because I had to go back through and set a “featured image” for every post. And there was not a user-friendly way to do this.

Or there probably is but I couldn’t figure it out.

I was telling the GS that I was really in need of a weekend to not do anything. Sometimes I just need to be alone on the couch and not talk to anyone, only leaving to go to yoga. Don’t judge.

So then a few days later he told me he was going to drive to Louisville for the weekend to visit his friend. For your reference, that’s about a 9 1/2 hour drive. I told him I thought it was a stupid idea. He said, sarcastically,  “I thought you needed a weekend to charge your introvert batteries?!”

He had a great time in Kentucky.

So over my weekend with the blog I also realized I also hadn’t updated the recipe index in over a year soooo that’s good. It’s fixed now! And I weeded out some posts that were crappy. AND I created an Instagram (@spilllthebeansblog with 3 L’s!). Sheila is my only follower.

So I hope you like it! Apparently not everyone does, because some rando just commented on an old cookie recipe and said “Yuck!! So much sugar. I replace the sugar with Splenda for the best cookies.”

Oh really? Welcome to 2017. Splenda is full of chemicals, you moron.

This recipe has neither. I just needed to vent.

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Shrimp Pasta with Tomato Cream Sauce

1 lb short cut pasta (I used radiatore! Fancy)

1 lb shrimp, peeled and deveined

2 cans fire roasted tomatoes

1 small onion

2 cloves garlic, minced

1/4 cup heavy cream

In a little bit of olive oil, saute the chopped onion and garlic. Add the fire roasted tomatoes and cook on low for about 10-12 minutes. While this is happening, cook your pasta according to package directions in very salty water.

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Sear the shrimp until they’re just barely pink. Remove the sauce from heat, and stir in the cream. Add the shrimp to the pasta, and then stir in the sauce.

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This takes about 20 minutes altogether, including the time to boil the pasta water. It’s basically idiot proof.

Top with something green, if you have it.

In my case it was kale that I chopped up to look like parsley, and then promptly removed before actually eating.

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We have no secrets between us here.

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