Tossed Pasta with Shrimp and
Cream Sauce:
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Here is another tasty gut stretcher which you may want to enjoy
occasionally. |
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What you need. |
What you do. |
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1/2 lb. linguine. 2 tsp. salt. 3 qt. water. |
Cook linguine in water with salt for about 10 minutes. Drain
and save. |
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1 lb. peeled and deveined baby shrimp. 2 tsp. salt. 2 qt. water. |
Cook shrimp in water with salt until pink and tender (3 to 4
minutes). |
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1/4 lb. bacon, chopped. |
In a wok or skillet, fry bacon until crisp. |
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1/4 cup minced onion. |
Add onion and stir fry until tender. |
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1 cup dry white wine. 1/4 tsp. each of basel, tarragon, rosemary,
ground black pepper. 1/2 tsp. salt. |
Add wine, herbs, salt, and pepper. Stir to mix. |
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Add pasta and toss for 2 minutes. |
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1/2 cup mozzarella cheese, 1/4 cup chopped green pepper. 1/4
cup chopped red pepper. 1 cup heavy cream. |
Add cheese, chopped pepper, and cream. Continue to toss to mix
and heat. |
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Add shrimp and toss until hot. Serve immediately with white wine. |