From: percim@atlas.odyssee.net (Mark Percival) Reply-To: percim@atlas.odyssee.net (Mark Percival) Newsgroups: rec.food.recipes Followup-To: rec.food.cooking Subject: Pasta with Shrimp and Wine Date: 24 Jul 1995 09:55:22 -0600 Organization: The Unemployment Line Message-ID: This recipe is quick, very easy, and sure to impress even the fussiest in-laws. PASTA: WITH SHRIMP AND WINE Recipe By : BH&G Italian p. 33 Serving Size : 4 Preparation Time : 0:45 Fat: 45% 12 Ounces fresh or frozen shelled shrimp 1 Cup chopped onion 2 Tablespoons Butter 1 Tablespoon Olive Oil 1 Cup White Wine 1 Tablespoon instant Chicken Bouillon granules or Bovril 1 Teaspoon dried basil 2 medium Tomatoes peeled,seeded and chopped 10 Ounces hot cooked pasta 1/4 Cup Butter 1/2 Cup Parmesan Cheese,Grated 1/2 Cup Parsley,Fresh,Chopped Thaw shrimp, if frozen. In saucepan cook onion in 2 tablespoons butter and the olive oil till tender but not brown. Stir in wine, bouillon granules, basil, 1/2 teaspoon salt and 1/8 teaspoon pepper. Bring to boiling; reduce heat. Boil gently, uncovered, for 12 to 15 minutes or till about 2/3 of the liquid is evaporated. Halve shrimp lengthwise; add to wine mixture. Cover and simmer about 5 inutes or JUST until shrimp is tendter. Stir in chopped tomatoes and heat through. Toss pasta with 1/4 cup melted butter. Add shrimp mixture, cheese and parsley; toss till pasta is coated. A few hints: Chop and measure everything before you start cooking. Don't overcook the shrimp or they get rubbery. They're done when they turn pink. To peel and seed tomatoes, cut an X on the bottom and throw them into boiling water for a few seconds. You'll see the skin around the cut starting to wrinkle. Take them out and immediately throw them into cold water for a couple minutes. You will be able to peel the skin off very easily starting at the cut. Cut them in half and squeeze out the juice and seeds. Serve with a large green salad and some crusty french bread and it's just about the perfect meal. Enjoy! - - - - - - - - - - - - - - - - - - Mark R. Percival Montreal, Quebec percim@odyssee.net ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.