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Category: Pasta - Seafood
Prep Time: Cook Time: Total Time:
Tuscan Shrimp Pasta
PREP TIME: 45 minutes
SERVES: 6
COMMENT:
Tuscany is without a doubt one of the regions of Italy best known for its cuisine. This wonderful shrimp dish is of Tuscan origin and may be served over a multitude of pastas. Enjoy!
INGREDIENTS:
3 dozen shrimp (21-25 count) peeled and deveined
2 lbs pasta, cooked al dente
1/4 lb. butter
1 tbs garlic, sliced
1/4 cup green onions, diced
1/4 cup mushrooms, sliced
1/4 cup red bell pepper, julienne
1/4 cup yellow bell pepper, julienne
1/4 cup green bell pepper, julienne
1/2 cup Creole tomatoes, diced
1/4 cup black olives, sliced
2 tbsp flour
1 oz dry white wine
2 1/2 cups hot shellfish or chicken stock
1 tsp lemon juice
1 tsp parsley
salt and pepper, to taste
In a heavy bottom saute pan, melt butter over medium-high heat. Saute garlic, green onions and mushrooms approximately 2 minutes or until mushrooms are slightly wilted. Add bell peppers, tomatoes and olives, stir into mixture and cook one additional minute. Add shrimp and stir fry into vegetables until shrimp begin to turn pink and curl, approximately 2 minutes. Sprinkle in flour and blend into dish until white roux is achieved. The flour will absorb most of the liquids in the pan and act as a thickening agent for the sauce. Deglaze with white wine and add hot stock, whisking well into seasoning mixture. Add lemon juice and parsley and season to taste using salt and pepper. Cook until sauce is thickened and shrimp are perfectly cooked, but not overdone. Additional chicken stock may be added should sauce become too thick. Serve over your favorite pasta.
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TUSCAN SHRIMP PASTA
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Category: Pasta - Seafood
Prep Time: Cook Time: Total Time:
Tuscan Shrimp Pasta
PREP TIME: 45 minutes
SERVES: 6
COMMENT:
Tuscany is without a doubt one of the regions of Italy best known for its cuisine. This wonderful shrimp dish is of Tuscan origin and may be served over a multitude of pastas. Enjoy!
INGREDIENTS:
3 dozen shrimp (21-25 count) peeled and deveined
2 lbs pasta, cooked al dente
1/4 lb. butter
1 tbs garlic, sliced
1/4 cup green onions, diced
1/4 cup mushrooms, sliced
1/4 cup red bell pepper, julienne
1/4 cup yellow bell pepper, julienne
1/4 cup green bell pepper, julienne
1/2 cup Creole tomatoes, diced
1/4 cup black olives, sliced
2 tbsp flour
1 oz dry white wine
2 1/2 cups hot shellfish or chicken stock
1 tsp lemon juice
1 tsp parsley
salt and pepper, to taste
In a heavy bottom saute pan, melt butter over medium-high heat. Saute garlic, green onions and mushrooms approximately 2 minutes or until mushrooms are slightly wilted. Add bell peppers, tomatoes and olives, stir into mixture and cook one additional minute. Add shrimp and stir fry into vegetables until shrimp begin to turn pink and curl, approximately 2 minutes. Sprinkle in flour and blend into dish until white roux is achieved. The flour will absorb most of the liquids in the pan and act as a thickening agent for the sauce. Deglaze with white wine and add hot stock, whisking well into seasoning mixture. Add lemon juice and parsley and season to taste using salt and pepper. Cook until sauce is thickened and shrimp are perfectly cooked, but not overdone. Additional chicken stock may be added should sauce become too thick. Serve over your favorite pasta.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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