Serve with 2 cups mixed greens and 1 tbsp Epicure Dressing, your choice.
1⁄2 lb (225 g) uncooked spaghetti noodles, preferably whole-grain
1 tbsp olive oil
1 pkg (340 g) frozen, peeled raw shrimp, defrosted
2 tsp Red Garlic Topper Blend
1 pint cherry tomatoes
1⁄4 cup table cream
1⁄4 cup grated Parmesan cheese
- Fill a Multipurpose Pot three-quarters full of water. Bring to a boil over high heat. Once boiling, add noodles and continue to boil until pasta is tender, about 8–10 min. Once cooked, drain noodles.
- In a large fry pan or skillet, heat oil over medium-high heat. Add shrimp; season with topper blend. Cook, stirring occasionally, until pink and cooked through, about 2–3. Remove from pan and set aside (don’t wash).
- Slice tomatoes in half; add to pan. Reduce heat to medium, cook 3 min, stirring frequently, until softened and juices start to release. Stir in cream and cheese; reduce heat to low. Scrape up any bits in the pan. Heat through, about 1 min.
- Add cooked pasta and shrimp. Toss to combine. Season with more blend, to taste.