Friday, July 3, 2009

Happy Shrimp

Happy Shrimp
From: Dolores Reborn

1/2 stick butter
2 cloves garlic, minced
1 lb medium shrimp, peeled and deveined
4 green onions, chopped
1/4 cup white wine
1/2 cup heavy cream or half and half
2 tbs fresh basil, chopped
2 roma tomatoes, or 1 medium tomato, chopped
1 pinch red pepper flakes
salt and pepper to taste

Melt the butter in a large skillet over medium high heat. Stir in shrimp, garlic, and green onions. Cook and stir until shrimp are pink and no longer translucent, about 5 minutes. Remove the shrimp, and set aside. Pour in the wine, cream, tomatoes, basil and red pepper flakes. Bring to a simmer, then reduce heat to medium-low, and simmer about 10 minutes until thickened. Return shrimp to skillet, and heat through. Season to taste with salt and pepper.

Serve over hot cooked angel hair pasta.

I served it with Zucchini Crisps, which I think are already in the blog. (Sliced zucchini and/or yellow squash, dipped in egg, then grated parmesan. Bake at 425° for 15 minutes, turning once.)

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