I have been searching for this flavor ever since I lived in Kansas City and frequented a restaurant that made the BEST Shrimp Diablo. I could have lived on that stuff. And I think while in nursing school, I quite possibly did.Did it come as a surprise that PW would be the one to have a recipe that comes as close to that favorite dish I enjoyed almost 14 years ago? Not a bit! She's awesome. And Shrimp Pasta in a Foil Package confirms it.
However, I did make just one change to Shrimp Pasta in a Foil Package. I know it will come as a big surprise, but I added sugar to the simmering tomato mixture. I just can't help it. I can NOT eat a tomato dish that does not have a bit of sugar in it to combat the acidity of the tomatoes. So add it if you'd like. But if you don't wanna, then don't! See how easy I am to get along with?
A couple of things I have discovered this weekend and about Shrimp Pasta in a Foil Package.
**Sam's Club has the biggest bundle of garlic I have ever seen for only $3
**Sam's Club has the biggest, sweetest strawberries for this time of year
**I can't believe how yummy an Italian meal is without the use of canned spaghetti sauce
**Leftover ganache from a previous failed stick to the pan cupcake recipe is delicious served on big beautiful strawberries and bananas
Our week is going to be extremely busy. To start out with on this fine Monday evening, Steve has a meeting in which he will not be getting home until late. Pair that with basketball practice at 6:00 pm and you now know why we ate at 5:00 tonight. I kind of like it actually...although Steve will have to eat alone.
Shrimp Pasta in a Foil Package was easy to make, very flavorful, and kind of fun baking it in the foil and serving it up. The only complaint the critics had was to gripe about who had more shrimp in their serving.
Call me if you need some garlic...
3 comments:
Steph! You are amazing me with this great blog...it just keeps getting better and better!! I love all the pics of your sweet family and yummo food :) I get just as excited to read your blog as I do to read P-Dub!! Thanks again for all your hard work in the kitchen and passing it on!!
So, can you describe the flavor you have found in Shrimp Diablo that you have been searching for? I'm curious since I haven't eaten either PWs or KCs.
The flavor is that of which is not heavily tomato "saucish". It is more of an oil (olive oil) base with a hint of tomatoes. Does that make sense? Garlic, tomato, olive oil, shrimp, all contribute to the overall flavor. It's not like opening up a jar of spaghetti sauce, adding shrimp, and pouring it over pasta--which is overpowering. This is subtle. And next time I'm going to add a little more "heat" to it!
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