Fettuccine With Shrimp, Grape Tomatoes and White Wine
Simple, delicious but also fresh and elegant, this pasta dish can go from sauté pan to platter in minutes.
E-mail This Page to Your Friendsx
A link to %this page% was e-mailed
6 Tbs. butter
1 shallot, chopped
1 clove garlic, chopped
1 cup white wine
1 1/2 cups heavy cream
1 tablespoon flour
1 1/2 cups Parmigiano-Reggiano cheese
1 cup grape tomatoes, cut in half
1 lb. fettuccine, cooked
Melt butter in a pan, add shallot and garlic. Sauté for one minute, then add shrimp. When shrimp is half cooked, add wine to the pan.
When the shrimp is cooked, remove it from the pan. Whisk in heavy cream and flour.
Bring to a boil and simmer until the sauce is slightly reduced and thickened.
Put shrimp and tomatoes in sauce. Add in the pasta and one cup of the Parmigiano-Reggiano. Stir until the pasta is coated with sauce.
Top with the rest of the cheese.
This egg-topped flatbread offers a twist on traditional breakfast pizza.
Quesadillas are classy nibbles for a glamping party, and they're so easy to make with a camp stove.
Burrata cheese and juicy heirloom tomatoes combine to create a delicious appetizer great for any gathering, large or small.