Contributed by: Chris WebAdmin. of RecipesNow.com
Sumptuous Seafood Takes Center Stage for Summer Entertaining - Fresh seafood is now readily available all across the country and is a fine menu option for summer entertaining opportunities. Seafood must be cooked quickly, efficiently and must never be overcooked.
This simple but luscious dish can be served as a rich appetizer or as a main course. To make your cooking process go smoothly, place the water on to boil for the pasta just before adding the wine to the saute pan in step two.
Thoroughly dry the shrimp with paper towels. In a large frying pan, heat the butter over medium-high heat, until it starts to ripple. Add the shallot and cook, stirring, for about 30 seconds, until slightly softened. Add the shrimp, mushrooms and garlic, and season with salt and pepper. Saute, tossing frequently, for three to five minutes, until the shrimp are pink. With a slotted spoon, transfer the shrimp and mushrooms to a platter, leaving as much cooking liquid and juices in the pan as possible. Cover the platter with aluminum foil while you finish the sauce.
Return the pan to medium-high heat and add the wine. Adjust the heat so the wine simmers briskly, and cooks for two to four minutes, until reduced to just a few tablespoons of liquid. Stir in 1 cup of the cream and continue to reduce for six to ten minutes, until the mixture has thickened to a coating consistency (coats the back of a spoon and leaves a trail when your finger is drawn through it). Add 11/2 tablespoons of the herbs and return the shrimp and mushroom mixture to the pan. Stir for about two minutes, until warmed through. Taste and adjust the seasoning with salt and pepper. Keep warm until serving.
In a large pot of salted boiling water, cook the pasta until al dente. Drain in a colander and return the empty saucepan to low heat. Add the remaining 1/4 cup cream and stir for about one minute, until it has all been absorbed into the pasta. Add the shrimp mixture and sauce and toss to coat evenly. Divide the pasta among warmed plates and garnish with the remaining 1/2 tablespoon herbs.
Serving Size: Serves 4
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