Scrimps and Maters

Sometimes my creative energy gets flowing so fast I can't stop cooking! I'll be slaving over a hot stove while a half-dozen half-eaten dishes languish in my refrigerator. Such has been my past few weeks. I hosted my pizza night and then using various leftover ingredients, became the culinary Tasmanian Devil, whirling about my house picking fresh herbs and combining ingredients I've never combined before. Unfortunately, the rest of my life (read: my job) has been just as busy, so I haven't had a chance to post.

Tonight's recipe started with the remaining tomatoes from pizza night...now my favorite tomatoes. They're Baby Roma Tomatoes and have the cutsie appeal of grape tomatoes but the savory flavor of full-grown Romas. I'm in love!

I was going to spend some good time working a recipe using these tomatoes, but then a friend stopped by for dinner and I had to crank something out quick. Chipotle Shrimp and Farfalle Pasta took me 30 minutes from fridge to table. Use Barilla Plus Pasta and you'll have a quick, healthy, and nicely spicy meal in half an hour!




Chipotle Shrimp with Farfalle

1 tbls olive oil
1 medium onion diced
1 1/2 cloves minced garlic (or about 1 tsp from a jar)
1 small can sliced mushrooms, drained
1 lb uncooked peeled and deveined shrimp
1 cup chicken broth
1/2 cup white wine
1 lb Baby Roma tomatoes, sliced
1 small can peas, drained
2-3 tbls Real Bacon bits
2 tbls Mrs. Dash Chipotle Seasoning
2 cups cooked farfalle pasta (Barilla Plus would be great!)


Rinse shrimp and coat shrimp with Mrs. Dash seasoning

Heat olive oil in a large skillet. Saute onions, garlic and mushrooms until onions are soft. Add white wine and shrimp and cook shrimp until pink.


Add chicken broth, peas, tomatoes and bacon. Bring all ingredients to a simmer for about 5 minutes.


Serve over bowtie pasta with parmesan cheese if desired.