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Pasta is the love of my foodie life. If I am looking for comfort, I always go with pasta. It is probably the thing I crave most, and we eat pasta for dinner at least once a week.
I have actually made this recipe before as written and with variations. I usually like to melt a few anchovies into the olive oil, add some fresh thyme, and I cook the tomatoes longer than Ellie calls for. This time though, I added some chanterelle mushrooms because we got them for a steal at Costco over the weekend, and I added some fresh capers that our friend Dianna brought us back from Italy. We are generally not caper people, but these were so briney and delicious. I think Dianna described them as a very capery caper. Thanks Dianna!
Yay for Chanterelle mushrooms!
Here is my recipe as I made it this time. It was great! You end up with a really light but flavorful sauce bulked up with lots of yummy veggies and shrimp. And of course something like this is forever adaptable to what you like and what you have on hand.
Pasta with Shrimp & Vegetables
Adapted by Sara at imafoodblog.com from Ellie Krieger
The Food You Crave, page 160-161