"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Shrimp and Peppers Pasta Recipe

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This recipe for Shrimp and Peppers Pasta, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy Brown
Added: Thursday, October 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Jumbo shrimp - peeled and butterflied
1 med. Vidallia onion - julienned (use red if Vidallia are not available)
1 yellow, 1 red and 1 green pepper - julienned
8 oz. sliced mushrooms
2 sticks butter
2 cloves garlic - minced
angel hair pasta cooked al dente
1 tsp. dried tarragon
1/3 cup Madiera
1/3 cup Marsala
salt and pepper to taste

Directions:
Directions:
Saute onion and peppers in butter. Add garlic and mushrooms, turn to med-low and saute until they begin to soften. Cover and let simmer for a minute or two. Remove vegies and add Madiera and Marsala to residual butter in the skillet. Deglaze on med-high until liquid begins to reduce and thicken. Add shrimp and saute until they begin to turn pink. Add veggies to shrimp in skillet. Add salt, pepper and tarragon and simmer omn low while cooking the pasta. Serve over pasta and sprinkle liberally with freshly grated parmesean.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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