Friday, August 28, 2009

Flash Fried Shrimp with Penne, a White Wine Reduction with Thyme, Rosemary and Parmesan.

Here's a quick recipe from tonight's (8/28/09) dinner.  Thought you might enjoy it. We sure did.

1 lb 16-20 ct raw shrimp

some fresh ground pepper

1 box Shore Lunch Breading Mix

1 stick butter (don't worry, you don't use the whole thing)

1 box penne pasta

1 red onion

3 inches of rosemary

4 inches of fresh thyme

3 spoonfuls pasta sauce

grated parmesan cheese

1 1/2 cup chablis or other white wine

Thaw, pat dry and place shrimp in large plastic bag.

Add 3 spoonfuls Shore Lunch Breading mix, a little pepper and shake until shrimp are lightly covered.

Melt 1" butter in large pan on high.  Add shrimp and fry on one side until just red, then flip each one and cook until done, about 2 minutes.  Don't over cook.  Set aside

Cook 1 box penne pasta, set aside.

In large frying pan, melt 1" butter then add 2 handfuls chopped red onion.  Cook for 2 minutes stirring.  Add 1 1/2  cup Chablis or other white wine.  Cook on high for 3-4 minutes stirring often.  Add 3 " rosemary peeling the leaves off the branches.  Do the same for 4" of Thyme.  Add 2 large spoonfuls regular pasta sauce. Simmer on medium until relatively thick.

Place pasta in bowls, spoon a small amount of sauce over  noodles and stir until noodles are coated, sprinkle with parmesan cheese and top with cooked shrimp.  Serve hot.

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