Tuesday, March 2, 2010

Pasta and Shrimp with Basil Cream Sauce

My friend Connie and I had lunch today! It was so much fun. She is so is very creative with lots of energy and motivation, just what I need to get myself going! I have decided to start my own image consulting business out here and do it on the side while I am looking for a full-time job.. who knows, maybe it will become my full-time job! Connie is helping me because she is also starting up her own business creating a dog clothes boutique! I am so blessed to have found such an amazing new friend, thanks Connie!! I will keep you updated with my business, it will be slow moving, but hopefully I can get a website up within the next month, and I will begin a new blog about makeup and fashion!

This dish is from my Giada's Kitchen cookbook by Giada de Laurentiis from the Food Network. I have all her cookbooks!!

Pasta and Shrimp with Basil Cream Sauce
1/2 box pasta (I used bow tie but the recipe calls for Penne)
1/4 cup Olive Oil
1/2 pound shrimp
4 cloves of garlic
1/2 tsp salt
1/2 tsp pepper
1 15 oz can whole tomatoes (drained, I just read this part, no wonder my sauce was runny...)
1 cup chopped fresh basil
1/4 teaspoon red pepper flakes
1 cup dry white wine
1/3 cup clam juice
3/4 cup heavy cream (I used half heavy cream, and half Half and Half)
1/2 cup grated parmesan

Chop basil and garlic, grate parmesan.
When I am making a sauce that requires slow pouring and stirring throughout the process I get all the liquids prepared and measured ahead of time or else I stress while I am trying to measure and stir, then something always comes crashing down and a few choice works leave my mouth...

In a large skillet heat the oil and cook the shrimp, garlic, salt and pepper until pink, remove shrimp and set aside.


Add the tomatoes 1/2 cup basil and red pepper to the skillet and cook for 2 mins.

Use your stirring spoon to crush the tomatoes while cooking.

Add the wine and simmer for another 2 mins.

Add the clam juice and cream bring the mixture to a boil the reduce heat to medium low and simmer for 7-8 mins so that the sauce thickens.

Remember I forgot to drain my tomatoes so my sauce was runnier than it should have been.
Add the rest of the basil, parmesan cheese, shrimp and pasta to the sauce. (I had to move it to a bigger bowl to mix).


Taste and see if you need more salt (I did).

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