"Dimitri" wrote...
> Help!
>
> Brain freeze time.
>
> I would like to use shrimp and some pasta as an appetizer for a steak
> dinner this weekend.
>
> I was thinking about substituting some shrimp for the pancetta in a
> carbonara however shrimp and parmesan or Romano cheeses don't seem to mix.
> The cheese and egg are the thickening agents for a carbonara.
>
> Any suggestions?
>
>
> Dimitri
>
Here are a few recipes that might help thaw that brain! --- Pam
SCAMPI AL FRESCO (rec.food.recipes 10/20/97 - Bill)
3 Servings
1 lb Shrimp, shelled
2 tb Olive oil
2 tb Butter
3 tb Parsley, chopped
2 Garlic cloves
1/2 ts Mint, dry
Salt and Pepper to taste
1 1/2 tb Lemon juice
1 lb Fettuccine, cooked, al dente
Heat oil and butter in skillet.
When fat is hot, add the shrimp and cook over high heat, turning shrimp
constantly. As soon as the shrimp "turn color," that is turn pink, add the
parsley, garlic and mint. Keep tossing for no more than another minute;
remove from heat and stir in the lemon juice, starting with 1 tablespoon.
Taste, and if it needs more tang, add salt and pepper and add the other 1/2
tablespoon lemon juice. Serve with hot fettucine.
GARLIC SHRIMP LINGUINE (rec.food.recipes 3/16/98 - Jen Cox)
8 oz. linguine
1/4 cup unsalted butter (can use salted--just omit salt later)
3/4 lb. shrimp (deveined, peeled & sliced)
1/4 lb. sliced fresh mushrooms
4-6 (or more) garlic cloves, finely chopped
1/2 tsp. salt
1/4 tsp. pepper
1/3 cup grated Romano cheese (can substitute parmesan)
parsley
Cook linguine. Melt butter in skillet. Add shrimp, mushrooms. Cook over
med-high heat, stirring often. Shortly before shrimp is done, add garlic.
When shrimp is cooked, pour over cooked linguine. Sprinkle with cheese, salt
& pepper. Toss to combine ingredients. Sprinkle with parsley. Serve
immediately. Serves 4.
CREAMY GARLIC SHRIMP (rec.food.cooking 4/29/98 - Leslie Paul Davies) [
Courtesy: The Red Hot Chili Paper ]
1/2 cup butter
2 pounds shrimp, peeled and deveined
10 cloves garlic, minced
1 teaspoon crumbled dried tarragon (optional)
2 cups whipping cream
pinch cayenne pepper
2 tablespoons dry white wine
3 tablespoons minced fresh parsley
Melt butter in large skillet over medium heat. Add shrimp, garlic and
tarragon (if using) and stir until opaque and just pink, about 1 minute.
Remove shrimp using slotted spoon; set aside. Add cream and cayenne to
skillet and stir until bubbly, about 2 minutes. Mix in wine. Return shrimp
to skillet. Toss gently until heated through, about 1 minute. Serve shrimp
mixture over pasta. Sprinkle with parsley.
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