![]() ![]() Now add your chopped shrimp back into the tomato cream sauce. Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded. Now add an 8-ounce can of plain tomato sauce. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup). Let the wine evaporate for a few minutes, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Add the garlic and onion and sauté, stirring occasionally. In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. (We didn’t add the shrimp, if you wanted you could sub in chicken)įinely dice one small onion. Chop the shrimp into bite –sized pieces and set aside. Now, put the cooked shrimp on the cutting board and pull off the tails. Remove from heat and let cool for a few minutes. Add the shrimp and cook for a couple minutes until just opaque. Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Wish Red, White and Boom still did fireworks after the show, but it was still a great concert and a fun day!Ĭook the penne pasta until tender-firm, also known as al dente. Heavy whipping cream + parsley and basil:Ĭast of characters for the peach parcels: The cast of characters for the pasta sauce: I especially liked the dessert- it’s very tasty and is so cute. Anna and I had our first June recipe test this Saturday and they are keepers! We made a cream penne dish and a peach parcel dessert. ![]()
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