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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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A good shrimp pasta sauce. I love the addition of the cream cheese and the vermouth. Yummy. I like to serve this with a green salad and some hot crusty bread. Ingredients:
8 ounces cream cheese, room temperature |
1/3 cup butter |
2/3 cup heavy cream |
1 lb small shrimp, peeled and cooked |
2 tablespoons lemon juice |
3 tablespoons dry vermouth |
3 tablespoons chopped scallions |
2 teaspoons dijon mustard |
1 tablespoon chopped parsley |
1 garlic clove, minced |
1/2 teaspoon dried oregano |
1 dash tabasco sauce |
fresh ground pepper, to taste |
salt |
1 lb pasta, of your choice cooked and drained (i like spinach linguine) |
Directions:
1. .Using a mixer, whip the cream cheese and butter until smooth and creamy.
2. Slowly beat in the cream until blended.
3. Add half the shrimp and remaining ingredients, except pasta.
4. Whip again until fairly smooth.
5. Stir in the remaining shrimp.
6. Fold into the hot pasta (steam from pasta should heat up the sauce.).
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