Pasta and Shrimp
1 LB FETTUCCINE | 1 PINT CREAM – reduced |
20 MEDIUM SHRIMP – cleaned | 2 GARLIC CLOVES – chopped |
1 CUP FLOUR | ½ CUP WHITE WINE |
SALT and GROUND BLACK PEPPER | 4 TBS OLIVE OIL |
Reduce the cream by cooking it down until it has reduced somewhat. Heat the olive oil in a sauté pan. Flour the shrimp and sauté until they start to become pink. Add the white wine, salt and freshly ground black pepper. Add the garlic and cook for about 3 minutes. Add the cream and continue cooking over low heat.
Meanwhile cook the pasta in a large pot of salted water until al dente. Drain and spread the cooked pasta over the sauce in the pan. Add a pat or two of butter and some Parmigiano cheese for a little extra flavor. Toss well and serve, maybe with a little extra Freshly ground black pepper. Of course, in our house we’ll be passing some freshly grated cheese for sprinkling!
BUON MANGIATA!
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