Mrs J suggested shrimp and pasta for dinner tonight. Sounded great to me so I Googled shrimp + spicy+ fettuccine. The spicy because I had some red chili flavored pasta I was itching to use. Quickly turned up this recipe, it looked good and I had everything but the fresh tomatoes. I did have some diced tomatoes in a can, and some dried tomatoes in olive oil, and some tomato pesto that seemed like a good fit for the recipe. I gave it a go.
I probably had more than a pound of shrimp, not a problem! I used 2 cans of the tomato bits, drained. Came to 2 cups plus. I doubled the sour cream and the pepper flakes, and the garlic. Not in the recipe as written, I added a good dollop of the pesto, maybe 4-5 tablespoons, and some of the dried tomatoes that I soaked for a while in warm water and then coarsely chopped. I’ll guess those at 1/2 cup or so. As it turned out I could have used more of the dried and less of the canned. 2 cups of the dried and 1/2 cup of the canned would have been killer. I asked Mrs J during the meal if she could tell that this was a “spicy” recipe and she said well sorta but not very. I think more red pepper flakes would work fine in this.