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Shrimp Pasta Recipe

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This recipe for Shrimp Pasta, by , is from The Richardson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
JP Richardson

Category:
Category:

Ingredients:  
Ingredients:  
This is for one pound of pasta.
Feeds about 5 in America or 18 in France at 28 euro a plate.

1# penne pasta.

1 whole bunch of chopped garlic (not crushed)
2-3 T of olive oil.
1 T Butter. (The kind churned by French virgins is the best if you can find it. Good luck with that.)

1/2 cup chicken stock (make with one of the big Knorr bouillon cube & 1/2 cup water)
1/2 cup white wine. (Do not use red)
1 1/2 T pesto
1T Dried Basile or equivalent amount of fresh

8 oz mushrooms.

1 # of shrimp. Peel & de-vein

Cornstarch to thicken

Directions:
Directions:
Saute garlic in 2-3 T of olive
oil and the 1TBS Butter. Don't brown just make it translucent and flavor the oil.

Add: 1/2 cup chicken stock. It should taste salty but don't worry it will tone done when you mix it on the pasta.
1/2 cup white wine
1 1/2 T pesto
1 Tbs dried Basile
8 oz mushrooms

Simmer for a few minutes to cook the mushrooms down.

Taste and correct at this point. This is the basic sauce without the shrimp.

The shrimp goes in last since you don't want them over cooked.

Add shrimp and stir in your sauce and cook the
shrimp. Not too hot but enough to get the shrimp done and flavor the sauce.

Thicken a little before serving with some cornstarch with wine or water. This helps it stick to the pasta. Just don't over thicken!
Stir into pasta and serve. Charge yourself 28 euro a piece.

Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
45
Personal Notes:
Personal Notes:
This is a pasta dish with shrimp. Not a Shrimp dish with pasta. If you want more shrimp add it or make sure you serve the dish up or your last person will get no shrimp.

 

 

 

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