Ree Drummond's Creamy Shrimp Pasta | The Pioneer Woman | Food Network

Of all the places in the world I want to visit, Italy is at the top of the list, and Ladd feels exactly the same way. We do have a trip planned sometime in the future. We are impatiently awaiting it. Meantime, I love cooking Italian-inspired dishes in my kitchen here in Oklahoma. So I'm gonna show you how to make creamy shrimp pasta. It is absolutely amazing, and hopefully it'll tide me over till I can get across the pond to Italy. All right, I've just been frying some colossal shrimp in a little olive oil and butter. I just sprinkled them with salt and pepper, and they are looking amazing. So I'm gonna go ahead and drop in the pasta. I'm doing linguine. I know there is a whole lot of Italian food that does not involve pasta, but pasta is certainly my favorite. So this shrimp is pretty well cooked. I got it nice and brown around the edges. And you don't want to overcook shrimp because it can get tough and a little bit rubbery, so I'm gonna get it out. And I'm gonna go ahead and make a delicious creamy sauce. And it's got all of those shrimp flavors in the bottom of the pan, so it is just going to be marvelous. All right, I'll let the shrimp hang out. I'll be back. And then I'm gonna scrape all this deliciousness right into the skillet. I've got some garlic, some finely minced shallot, or you could just do red onion if you like, and some fresh rosemary chopped really, really fine. All right, now I've got a couple of other ingredients, some capers and sun-dried tomatoes. And then I'll just stir this around. I'm gonna sprinkle in a little bit of salt and pepper. Oh my gosh, I love everything in this pasta. You know, Ladd and I have been married almost 30 years, and I will say we have not done a lot of traveling. We had one excuse after another as to why we couldn't start traveling yet. But I think we're getting a little closer to wanting to take that plunge. Our 30th anniversary is a couple years away, so Paige is really lobbying for us to start planning that now. She knows if we don't lock in the flights and hotels that we probably won't make it, so I'll keep you posted. All right, I'm just gonna cook this mixture for a couple more minutes. Okay, this mixture is looking amazing, and it's about to get more amazing with a little bit of white wine. A little bit is a relative term. And I'll also add some vegetable stock, but you can also do chicken stock if you prefer. And what makes it creamy is cream. And it doesn't take too much. I'm just adding about half a cup each of the wine, stock, and cream. So I'm gonna add a little more pepper to the mix. That pasta's gonna be ready in no time, so if I play my cards right, this sauce is gonna get bubbly right when the pasta's ready. Okay, that is all mixed together. So I can add in the shrimp. You don't wanna add the shrimp too early, because again, you don't want it to overcook while the sauce thickens. I'm also going to add some chopped spinach and basil leaves. Just gonna mix it in with the spinach. And then I'll toss this together, and I mean, it's so simple. Did you see how fast that came together? It's just amazing. Oh my gosh, this looks incredible. Not as incredible as I'm sure it's going to be when Ladd and I finally set foot on Italian soil. But again, I've got a little ways before our 30th anniversary. All right, now the pasta is ready. I make so much pasta, I can look in and see that it's ready. I have a lot of practice. All right, and then just dump the pasta right in. You don't even have to fully drain it, because it's usually nice to have a little pasta water in the mix. Then I'm gonna turn off the heat under the pan, and just toss and toss until that luscious, beautiful sauce is positively coating every last noodle. Noodle is not an adequate term to describe what is in this dish. My gosh, the color of this sauce is magical. I think those sun-dried tomatoes really help that along. All right, I'm gonna grab some Parmesan, and grate it on in there. Whoops, dropped a chunk. And this is something you can just kind of sprinkle it in the pan, but also you can do it on your plate, and there's really no rule or limit to how much you add. So I'm gonna serve it up. Oh my gosh, the sauce is so silky and beautiful. Oh, it does not get better than this. All right, oh my goodness. Now all it needs is a couple of basil leaves. I don't know what to say. I can't wait for my trip to Italy. I know the pasta that I'm gonna have over there will make me totally forget this plate in front of me. But for now, this is all I have. Kind of happy about it. Whenever I picture myself in Italy, I'm always eating one of two things. It's either pasta or gelato. Truly one of my favorite things. So I am gonna channel that now, and enjoy some gelato with, are you ready? Olive oil caramel. It is incredible, so easy to make. No cooking required. It's a social media sensation that I think is going to stand the test of time. It is delicious. So it starts with olive oil, and I'm gonna add just a little bit of butter. Tablespoon to a third a cup of olive oil. And then I'm gonna stir this together and mash the butter and kind of get it going a little bit. Okay, now if that butter is room temperature soft, it'll basically mix in with that olive oil. And when the butter's all mixed in, it's time to drizzle in some maple syrup. And I'm gonna treat this kind of like I'm making a salad dressing almost. I'm just gonna drizzle in the same amount of maple syrup as olive oil. So about a third a cup or so. And I'm just whisking with the fork as I drizzle it in, and you're gonna wind up with this just absolutely incredible silky caramel sauce that hasn't even been cooked, which I think is a miracle. All right, that looks great. And then it needs a little bit of sea salt, so I'll sprinkle that in. I love salted caramel of any form. This isn't technically caramel because it's not cooked, but it's gonna be so good over the gelato. The color of this is so beautiful. It's basically the color of olive oil, which makes a lot of sense, a little bit deeper. So now it's gelato time. I'm just gonna make a really simple little gelato sundae. And it's great because these days you can get gelato in so many supermarkets. How many scoops should I do? I say three. You agree, right? I just wanna fill this dish and make it look extra pretty. All right, the third scoop goes in. And of course, you could do any flavor of gelato that you like. This sauce is delicious with anything. So it's sauce time. And you don't wanna be shy with this. Just drizzle it. Look at that color. It's amazing. I've actually seen plenty of people just drizzle straight olive oil on gelato, which is very intriguing to me, but I kinda like this approach. It's a little bit of a bridge between actual caramel and just straight olive oil. And then I have these wonderful cherries, Luxardo cherries, and chopped pistachios, or as my daughter Alex used to say when she was a little bitty toddler, stachios. This seems like it was like a year ago. Now she has a baby of her own. All right.