Shrimp Pasta Ala Rossoddo |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Plump Shrimp sauteed with artichoke hearts, red bell pepper, and then tossed with a peppery Sherry cream sauce, and served over Fettuccine pasta. Ingredients:
1/2 lb large shrimp (peeled and divined) |
virgin olive oil |
1 shallot (peeled and minced) |
artichoke |
1/2 red bell pepper (minced fine) |
sherry wine |
1 1/2 pints heavy cream |
asiago cheese |
salt and pepper |
1/2 lb fettuccine pasta |
fresh parsley leaves |
Directions:
1. Bring three quarts of water to boil seasoned with salt.
2. Heat a quarter of a cup of Olive oil in a large sauté pan over medium high heat.
3. Add Shrimp and cook on each side for one minute, then remove. Pour out a third of the oil.
4. Add the minced Shallots, and the red diced red peppers, and sauté for two minutes, add the sherry wine.
5. Add Pasta to the boiling water and stir.
6. Add the pureed Artichoke’s, and stir well, then add the heavy cream, bring to a boil, scraping around the sides with a rubber spatula.
7. Season with Salt and Pepper.
8. Remove the pasta and drain.
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