At this point, add heavy cream-enough to make a sauce and to allow some reduction. I then added some frozen peas and let them cook in the cream a short time. In the meantime, fettuccine is cooking in a separate pot. When the pasta is almost done, drain and add to the cream sauce. Add back in the cooked shrimp and top with freshly grated Parmesan and a chiffonade of basil leaves.
We enjoy this so much, and any vegetable or type of pasta may be used. We enjoyed a very nice Columbia Crest Grand Estates Pinot Grigio, 2008. Perfect, just perfect.
This is one of our favorite dishes. We used to meet the shrimp boats when we lived in Charleston, S.C.. I miss the freshness and the cheapness! I will certainly put your recipe in our shrimp and pasta file. Pinot Grigio is a favorite too.
ReplyDeleteBest,
Bonnie
Susan, shrimp and pasta! a perfect match, and simple recipes are wonderful.
ReplyDeleteI imagine you will heading back to FL soon; enjoy your travel back.
I just made something similar last night for dinner. I used half & half. It's so simple and SO good1
ReplyDeleteI love dishes like this, Simple and so tasty. Diane
ReplyDeleteSusan, we have a very similar favorite... of the WHOLE family, not an easy thing... using cheese tortilini. Perfect is the best word! I don't add the cream in mine, but everything else is the same (a touch of crushed red pepper for good measure). Pure, simple goodness. Wouldn't it be nice if we were all sitting around enjoying this together!
ReplyDeleteSusan, I have been locked out of my computer since Monday. Tonight I was able to access your blog but nothing else including my email or Facebook. The technician in New York has been attempting to help me for many hours. He thinks this might be a small break-through. Within a few minutes your blog may be gone too--who knows. rw
ReplyDeleteWhat a delectable dish! I love shrimp and pasta together. I'll be having a glass of Chardonnay when I make this ;
ReplyDeleteHI Susan!
ReplyDeleteThat shrimp dish looks so good!!!
So I guess that makes all " SUSANS" shrimp lovers..;-)
~ Susan
hi susan, thank you for be a follower of my blog zwischengang for so long time. now it was the time to change my blogname. it would be great if you stay a follower of my new blog on http://squarekitchen.blogspot.com
ReplyDeleteSounds like a great dish Susan. I am catching up. Love your Roy Rogers fantasy. LOL
ReplyDeleteYum! I do a similar dish with shrimp and pasta. I use artichoke hearts, capers, black olives (Greek) sun-dried tomatoes, diced tomatoes, onion, garlic, some white wine - it's to die for, and I start of by cooking with some olive oil! We love it! I'm going to have to try yours!
ReplyDelete