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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My DD and I developed this recipe after trying several that we found and didn't like. This one is perfect for our taste and I hope you like it as well. It makes a great dish and a pretty presentation for company! Ingredients:
1/3 cup sun-dried tomato, julienne cut |
1 tablespoon oil from the tomato |
1 1/2 lbs large shrimp, peeled and deveined |
2 1/2 cups heavy cream |
1 cup frozen baby peas |
1 teaspoon salt |
1/2 teaspoon pepper |
1 1/2 tablespoons wondra flour |
1 -2 tablespoon butter |
1 lb pasta, of your choice cooked al dente |
Directions:
1. In the tablespoon on oil saute the shrimp until done for about 3 minutes. Remove to a platter and add the tomatoes, heavy cream,salt and pepper to the skillet. Boil and simmer for 2-3 minutes until heated through. Sprilnkle on the Wondra flour and stir till slightly thickened. Add the shrimp, peas and butter and simmer for 2-3 more minutes. Serve over your favorite pasta.
2. Bon Appetit!
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