Pasta With Shrimp and Wine |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is one of the best pasta/seafood dishes I have ever tasted. I know the recipe came from a cookbook, but a friend gave it to me several years ago (xeroxed the page) and the title of the book doesn't appear. I've made it with scallops, too, and it's just as good. Ingredients:
12 ounces shrimp, shelled |
1 cup onion, chopped |
2 tablespoons butter |
1 tablespoon olive oil |
1 cup dry white wine |
1 tablespoon instant chicken bouillon granules |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
1 teaspoon dried basil, crushed |
2 medium tomatoes, peeled, seeded and chopped (1 cup) |
10 ounces pasta, cooked |
1/4 cup butter, melted |
1/2 cup parmesan cheese, grated |
1/2 cup parsley, snipped |
Directions:
1. Thaw shrimp, if frozen.
2. In a saucepan, cook onion in 2 Tblsp. butter and olive oil until tender but not brown.
3. Stir in wine, bouillon granules, basil, salt and pepper. Bring to a boil, reduce heat and simmer, uncovered, for 12 to 15 minutes or until about 1/3 of the liquid is evaporated.
4. Halve shrimp lengthwise and add to wine mixture.
5. Cover and simmer about 5 minutes until shrimp is just tender.
6. Stir in tomatoes and heat through.
7. Toss pasta with 1/4 cup butter, melted. Add shrimp mixture, cheese and parsley. Toss until pasta is coated.
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