Shrimp Cordon Bleu over Linguine |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A knock-off of a recipe I saw in a book...only a lot less work. Ingredients:
olive oil |
6 tablespoons garlic, minced |
1 medium onion |
1 (10 ounce) package sliced mushrooms |
1 tablespoon flour |
1 pint heavy cream |
1/3 cup brandy (about 1/3 cup) or 1/3 cup cognac (about 1/3 cup) |
salt |
1 (15 ounce) can chicken broth |
1 1/2 tablespoons tabasco sauce |
1 (10 ounce) package spinach |
2 lbs shrimp, cleaned and devained |
1 lb prosciutto, sliced thin and chopped |
16 ounces mozzarella cheese (shredded or cubed) |
1 lb pasta |
Directions:
1. Cook pasta according to directions -.
2. Meanwhile:.
3. Saute onions and garlic in oil until tender. Add mushrooms and cook until soft. Add cognac and cook about 2 minutes. Add 1 tbsp flour and stir. Add chicken broth and reduce by 1/2(about 7 minutes). Add salt, heavy cream, tobasco sauce, and spinach, shrimp proscuitto, and mozerella. Simmer 10 minutes or until shrimps are pink.
4. Pour sauce over pasta and enjoy. Serve with garlic bread.
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