Shrimp with Pasta and Cream
Sauce:
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A very delicious, very rich dinner. |
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What you need. |
What you do. |
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1/4 lb. bacon diced. 1/4 cup minced onion. |
In a covered sauce pan, fry bacon until crisp. Add onion and
heat until tender. |
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1 cup heavy cream. 2 raw eggs whipped. |
Reduce heat and slowly stir in cream. Slowly stir in eggs. Cook
until hot and beginning to thicken. (Note) |
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1/2 cup vermouth. |
Slowly stir in vermouth. |
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2 cups cooked, peeled, and deveined baby shrimp. 1/2 cup chopped
mushrooms. 1/4 cup grated parmesan cheese. 1/2 tsp each salt,
ground black pepper, crushed tarragon, and crushed rosemary. |
Add shrimp, mushrooms, salt, pepper, tarragon and rosemary. Stir
until hot. Sprinkle in parmesan and stir to mix. Keep hot and
allow to mellow while preparing pasta. |
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Preheat oven to 350 deg. |
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1 lb. linguine. 2 tsp salt. water. |
Cook linguine in boiling salt water until al dente. Drain. |
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Shredded Mozzarella cheese. |
Turn on broiler. Place individual servings of pasta in oven proof
boats. Spoon on shrimp cream sauce. Cover with a layer of Mozzarella
and bake until cheese is melted. Turn on broiler for 2 minutes
to brown cheese if desired. Serve immediately. |
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Note: Try not to boil this sauce. If it boils too hard the cream
will lump. This will not affect the flavor, but it will affect
the texture. |