add the shrimp heads and shells, 2 tablespoons of tomato paste, and canned tomatoes (two cans) when some liquid evaporates. Cook over low heat for about half an hour. Then puree the soup until ...

or until melted. Stir in tomatoes; cook 1 min. DRAIN pasta. Add to ingredients in skillet. Stir in Parmesan and half the basil; top with shrimp and remaining basil. Serve with a crisp mixed green ...

In his new cookbook, My New Orleans: The Cookbook (Andrews McNeel), Besh notes that “any ultraripe tomatoes” will work in this version of shrimp Creole. From our morning news briefing to a ...

the shrimp lending a subtle sweetness and slight saltiness to the starchiness of the tender pasta. Tomatoes, fresh basil and garlic come to the party, too, making this quick-to-prepare dish a ...

Reduce heat to low and add the raw shrimp, and continue to cook for 1 to 2 minutes or until pink and no longer translucent and the noodles are al dente. Season soup to taste with salt and pepper.