On Wed, 02 Feb 2005 16:41:34 GMT, "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?

I use the following as a main course, but, as you may recall, the DH
and I are fairly abstemious eaters, so *my* main course may be
another's appetizer:

MMMMM----- Now You're Cooking! v5.66 [Meal-Master Export Format]

Title: Pasta With Shrimp, Tomatoes And Garlic
Categories: fish and seafood, pasta
Yield: 2 servings

1/2 c dry white wine
1 egg white
1 1/2 ts cornstarch
10 large shrimp; peeled and
-deveined
6 oz spaghettini
1 1/2 tb olive oil
1 1/2 c plum tomatoes; diced
1 clove garlic; minced
2 tb basil

Whisk 1 tablespoon wine, egg white and cornstarch in medium bowl to
blend. Mix in shimp; sprinkle generously with salt. Let stand 10 mins.

Meanwhile, cook pasta in large pot of boiling, salted water until just
tender but still firm to bite.

Heat oil in heavy medium skillet over medium heat. Drain shrimp; add
to skillet. Stir 2 mins. Add tomatoes, garlic and remaining 1.2 cup
wine and simmer until shrimp are just opaque in center, about 2 mins.
Season with salt and pepper.

Drain pasta; divide between large shallow bowls. Using tongs, place
shrimp atop pasta. Boil sauce in skillet until slightly thickened,
about 2 mins.

Spoon sauce over shrimp. Sprinkle with basil and serve.

Contributor: Bon Appetit

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"