Shrimp Pasta In A Rosé Sauce Food

SHRIMP PASTA IN A ROSé SAUCE

Steps:

• If shrimp are frozen, run them under cool water until thawed. Peel and devein.
• Boil a large pot of salted water and cook fettuccine according to package directions.
• Chop shallot finely. Add butter, oil, and shallot to a skillet on medium heat.
• Cook shallot for about five minutes and then add the wine, garlic, Dijon mustard, diced tomatoes, Italian seasoning, and cook for a few minutes.
• Stir in the cream and salt and pepper and then simmer for about 10 minutes to reduce the sauce (you may need to turn it down to medium-low heat if it starts to bubble a lot).
• Add in the shrimp and torn basil and cook for another five minutes. Once the pasta is cooked, add it to the skillet and toss with the sauce. Serve immediately with fresh parmesan cheese.

SHRIMP SAUCE FOR PASTA

Steps:

• Heat a large pot of water to the boil, add 1 tsp salt and pasta (cooking time about 11 minutes), then start your sauce.
• When pasta is done, usually at the most critical point of cooking the sauce, reserve 1/4 cup of pasta water, and drain the pasta.
• Put butter and olive oil into a large frying pan over medium-high heat and add the garlic when the butter melts.
• Cook garlic, stirring constantly, until it becomes soft, but not browned at all, about 3-4 minutes.
• Add shrimp and briefly stir into the oil, then add the parsley, stir again and add the wine, half the pasta water and a good grind of pepper.
• Reduce heat to medium and cook, stirring occasionally, until the shrimp are just done.
• Add the pasta and Parmesan cheese to the shrimp pan and toss thoroughly.