Shrimp Pasta Ala Rossoddo
"Plump Shrimp sauteed with artichoke hearts, red bell pepper, and then tossed with a peppery Sherry cream sauce, and served over Fettuccine pasta."
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
2
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
- Bring three quarts of water to boil seasoned with salt.
- Heat a quarter of a cup of Olive oil in a large sauté pan over medium high heat.
- Add Shrimp and cook on each side for one minute, then remove. Pour out a third of the oil.
- Add the minced Shallots, and the red diced red peppers, and sauté for two minutes, add the sherry wine.
- Add Pasta to the boiling water and stir.
- 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.
- Season with Salt and Pepper.
- Remove the pasta and drain.
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RECIPE SUBMITTED BY
Been in the business for the past twenty three years, and hope someday soon to escape. However I do have a love for writing recipes and or menus.
I was classically French trained and have worked most every gambit in the industry except cruises and a few other things.
