Ingredients
-
12
-
1
-
2
-
1
-
1
-
1
-
1/2
-
1/8
-
1
-
2
-
-
-
-
-
Directions
Pasta With Shrimp and Wine, 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. Sorry I can’t give credit! I’ve made it with scallops, too, and it’s just as good., I had an opened bottle of wine that I needed to use up. used angel hair pasta and followed the recipe with one exception. used 3 bouillon cubes instead of a teaspoon of granules. It was okay, but felt that it needed a little something more. We all ended up adding a couple of twists of the garlic salt & pepper seasoning grinder and topped it with more Parmesan cheese. That seemed to do the trick!, This was very good, but somehow we could have done without the tomatoes. I might try it again without them, I also added a little more garlic. used wine and a bit of chicken broth to stretch the sauce for 3 of us. I also used the paste bouillon instead of the granulated. Thanks anyway for a good meal and we all cleaned our plates.
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Steps
|
1
Done
|
Thaw Shrimp, If Frozen. |
|
2
Done
|
in a Saucepan, Cook Onion in 2 Tblsp. Butter and Olive Oil Until Tender but not Brown. |
|
3
Done
|
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
Done
|
Halve Shrimp Lengthwise and Add to Wine Mixture. |
|
5
Done
|
Cover and Simmer About 5 Minutes Until Shrimp Is Just Tender. |
|
6
Done
|
Stir in Tomatoes and Heat Through. |
|
7
Done
|
Toss Pasta With 1/4 Cup Butter, Melted. Add Shrimp Mixture, Cheese and Parsley. Toss Until Pasta Is Coated. |
