Saturday, August 17, 2013

Shrimp Pasta

2 Cups Heavy Cream
3 Scallion Stalks thinly sliced
2 tsp Parsley
1 tsp Thyme
1 lb/450 g dried fusilli
1 Tbsp sea salt
1 medium package italian blend cheese
2 Tbsp Olive oil
8 oz pre-cooked shirmp (You can use raw, you just need to cook for longer)
1 tsp Basil

Heat the cream in a saucepan over medium heat, stirring constantly.  When almost boiling, reduce the heat to simmer and add the scallions, parsley and thyme.  Simmer for about 7-8 minutes to thicken sauce.  Remove from heat.
Cook the pasta in plenty of boiling salted water (add the sea salt to the water) until tender (10-15 min).  And the cream sauce and the cheese mixture to the pasta.  Toss over low heat until the cheese have melted.
Heat the oil in a large skillet over medium-high heat.  Add the shrimp.  Stir fry for about 2-3 minutes.  Add the shrimp to the pasta and toss well to mix.  Sprinkle with the basil and serve.
Boil the pasta and the cream mixture
Continue boiling the pasta and add the scallions and seasoning to the cream sauce
Finish boiling the pasta and simmer the cream sauce while stir frying the shrimp
Finish stir frying the shrimp, add the cream sauce and cheeses to the pasta
Add the shrimp tot he pasta and serve by sprinkling basil on top

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