I’m not sure about you, but after the heavy turkey, stuffing and pumpkin pie food binging on Thanksgiving, I need a break from poultry and desserts.
I want a good old shrimp-laden dish with all my favorite ingredients for dinner, so I made a big pot for this creamy shrimp and sun-dried tomatoes pasta.
This pasta recipe hits all the right note for me. It’s not turkey, stuffing, or pumpkin, which I swear I won’t eat until next Fall. The pasta is mildly creamy, light, and the flavors are simply delicious. The addition of sun-dried tomatoes elevates this dish to gourmet homemade food, ones that I won’t mind eating again and again.
As for all my pasta, my secret ingredient is Japanese sweet cooking wine or mirin, which lends a very faint note of sweetness to the savory pasta. You don’t have to use it but if have mirin at home, use it! If you don’t have mirin but want a little bit of wine in your pasta, please go ahead and add some white wine. You will taste the difference!
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