31 dishes, 31 days – I’m cooking my way through Melissa Clark‘s “No-Sweat Cooking” from the August issue of Every Day with Rachael Ray. And to those of you who made your way over here via rachaelraymag.com, welcome!
I felt awful today, the result of spending my very long commute sitting on a freezing MBCR train soaked to the bone after getting caught in a downpour as I ran to South Station from my office yesterday. By the time I woke this morning my limbs were stiff as boards and I was in a lot of pain, so I stayed home to rest and recuperate. I had scheduled this meal for our dinner, and I was grateful I did – it was super easy to put together, and there’s nothing like a lightly creamy pasta dish to comfort and soothe you.
I had first considered poaching the shrimp, but ended up halving them lengthwise after cleaning them, then sautéing them in a little bit of olive oil with half of my tomatoes and some chopped fresh marjoram in place of oregano, just until the shrimp were cooked through. I added the fusilli to the pan of shrimp and tomatoes when it was tender, added the remaining tomatoes, creme fraiche, and gave it all a toss to combine. This was another delicious dish that came together in just minutes.
Get the recipe: Creamy Tomato, Shrimp & Fusilli