my obessesion

my  obessesion
To live a creative life ,we must lose our fear of being wrong
Joseph Chilton Pearce

Tuesday, February 28, 2012

Birda Mae's Recipe Corner:Penne with Shrimp and Herbed Cream Sauce

Ingredients :

  • 1 pound penne pasta
  • 1/4 cup olive oil
  • 1 pound medium shrimp peeled and devined
  • 4 cloves garlic, minced
  • 1/2 teaspoon losher salt, plus extra for seasoning
  • 1/2 teaspoon freshly ground black pepper plus extra for seasoning
  • 1(15oz)  can whole tomatoes,draqined roughly chopped
  • 1/2 cup chopped fresh basil  leaves
  • 1/2  cup chopped fresh flat leaf parsley 
  • 1/4 teasoppn crushed red pepper flakes
  • 1 cup white wine
  • 1/3 cup clam juice
  • 3/4 cup heavy whipping cream
  • 1/2 cup grated Parmesan 

  1.  Bring a large pot of salted water to a boil over high heat .  Add the pasta cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.  Drain the pasta  and set aside.
  2. In a large skillet, heat the oil over medium-high heat.  Add the shrimp, garlic, 1/2 teasoppon of salt, and 1/2 teaspoon of pepper.   Cook, stirrring frequently until the shrimp turn pink and is cooked through, about 3 minutes.  Using  a slotted spoon , remove the shrimp and set aside.
  3. Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes.  Cook for 2 minutes, stirring constantly.   Ass the wine, clam juice, and heavy cream.   Bring the mixture to a boil. Reduce the heat to medium- low and simmer for 7 to 8  until the sauce thickens.   Add 1/4 cup of the Parmesan, the cooked shrimp the cooked pasta, and the remaining herbs.   Toss together until all ingredients are coated.  Season to taste with salt and pepper.
Transfer the pasta to a large serving bowl.  Sprinkle with the remaining cheese and seve immediately.

Note: If you dont have fresh herbs I would wait because it really isn't the same with the dried herbs.

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About This blog

My fondest memoreis in my life are the ones at my grandmother's table.I loved not only the warm,velvety ,slightly sweet 7-up cake, but the affirmation that I was loved. What started out as a creative outlet and a place to honor her loving,generous spirit has evolved into a food blog where I can blather on about recipes, food trends, and basically any food related topic that foodies would like, get the idea. I am sure my family and anyone I've been friendly with for more than 2 minutes will breathe a collective sigh of relief, since I don't have to dump my food conversations on them all the time. Also to mix things up I will share scrapbook pages. I want the blog to refect who I am and what I like to do when apart from being a full time Mama and part time college student.Thank you for sharing this journey of exploration with me.