REC: Garlic Shrimp cream and butter sauce for pasta
Excellent recipe thanks
hahabogus wrote:
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> Garlic Shrimp cream and butter sauce
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> 1 cup whipping cream
> 6 tbsps Butter
> 1 Cup freshly ground parmesan cheese
> 1 pinch nutmeg
> 1 sprinkle of fresh parsley
> 4 toes garlic minced
> 1/2 lb shrimp
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> Right from the top you get your pasta water on and when the water starts
> to boil and you add the pasta.
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> Before the pasta water comes back to a boil I melt the butter in a pan
> and cook the shrimp and garlic in the butter. when the shrimp turns pink
> I remove the shrimp. Also remove pan from heat so the garlic won't burn.
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> Then when the pasta comes back to a boil I return the pan to the heat and
> add the whipping cream to the butter and garlic in the pan and allow the
> sauce to simmer for a few moments to thicken.
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> Drain the pasta and while it is still hot toss it well with the cream and
> butter sauce, the nutmeg, cheese , parsley and shrimp.
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> I usually do the tossing in the empty pot the pasta cooked in.
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> The amounts of garlic and shrimp are up to you...I just added them to an
> exsisting recipe.
> Fresh parmesan cheese is the key to this recipe...Don't use that crud
> from kraft in a green shaker.
> Use the freshest parmesan cheese you can find.
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> ** Exported from Now You're Cooking! v5.84 **
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