"Daisy" <
[email protected]> wrote in message
news:[email protected]...
> I am very partial to creamy pasta sauces, and would like a
> recipe please that uses cream and/or sour cream.
>
> I have one that is part of a seafood pasta dish - and this
> is quite a rich sauce that uses butter, white wine, garlic
> and cream!
>
> It is really lovely, but I would like other variations if
> someone is experienced with this type of sauce. I would
> like to use the sauce with penne and/or fusili pasta
> rather than spaghetti or linguini.
>
> Thanks.
>
>
> Daisy
ANGEL HAIR PASTA AND SHRIMP 2 tbsp. butter 2 tbsp.
vegetable oil 12 oz. med. size shrimp (peeled and deveined)
2 lg. cloves of garlic (crushed) Half of a 16 oz. pkg.
vermicelli pasta
3/4 c. heavy cream
4/2 c. dry white wine 1 c. frozen peas, thawed
5/4 c. chopped fresh parsley
6/4 c. grated Parmesan cheese (optional)
7/2 tsp. dried basil leaves
8/2 tsp. crushed hot red pepper
In a deep 4 quart saucepan over high heat, bring 2 quarts
of water to a boil. Meanwhile, in a deep 12 inch skillet
over medium high heat, heat butter and oil, add shrimp and
garlic; cook for about 6 minutes. Stirring frequently until
shrimp are just pink. Using a slotted spoon, remove shrimp
and place in a bowl. Add vermicelli to boiling water; cook
about 5 minutes, stirring frequently until tender.
Meanwhile, add cream to the skillet along with wine, peas,
parsley, 3/4 cup grated Parmesan cheese, basil, and crushed
red pepper; bring to a boil over medium high heat. Reduce
heat to low; simmer 5 minutes, stirring occasionally until
flavors are blended. Drain pasta; add to mixture in skillet
along with cooked shrimp; stir until well mixed and heated.
Serve immediately,
Note I don't like parmesan cheese on seafood. ergo -
optional
Next
1 lb. fettuccine 8 oz. fresh baby shrimp 1 c. whipping cream
9/2 c. Parmesan cheese, coarsely grated 4 tsp. Parmesan
cheese 1 tbsp. butter
10/4 c. dry white wine Salt and black pepper to taste 2 tsp.
fresh parsley, finely chopped
Cook al dente 3-5 minutes for fresh pasta, 5-7 minutes for
packaged fettuccine.SAUCE:
Gently sauté shrimp in butter in a large skillet on medium
heat for 1- 2 minutes. Add wine to shrimp and simmer on
medium heat for 1-2 minutes. Add cream to shrimp and wine
and cook on medium heat until cream begins to bubble.
Season with salt and pepper. Add fettuccine to shrimp,
wine and cream. Toss and heat. Gradually add Parmesan
cheese to fettuccine. Toss together and heat thoroughly
until cheese has melted. Put fettuccine into a warm
serving bowl or on warm plate. Sprinkle with Parmesan
cheese and parsley and serve.
Dimitri