I am a succor for seafood in a creamy sauce, especially with pasta. If I see it on a menu, I am so likely to choose it. My family asks why don't you break out - and I really, really, do. It's just when I know it will be good - I'm done.
Here is a nice representation of what you'd pay 3-5x for at a restaurant. And I am really good with that savings...
...but light the candles - and do the dishes tomorrow!
1/2 lb fusilli pasta, or favorite shape
1 green pepper, diced
1/2 purple Bermuda onion, sliced
2 cloves garlic, minced
1/4 tsp crushed red pepper flakes, or to taste
1 lb shrimp, peeled
1 gorgeous, just under-ripe peach (or nectarine), pitted and sliced
1/2 cup heavy cream
1/4 cup dry white wine
3 Tbsp butter
palmful parsley, minced, for garnish
12 pitted Calamatta olives, diced
Set three quarts water to a boil in a pot for the pasta. When it comes to a boil, season with a good 1-2 tablespoons kosher salt. Add pasta and stir well. Cook, stirring every so often so pasta remains separated, for about 8 minutes, or until just al dente, or to taste. Drain when ready and keep warm.
Meanwhile, heat a dash of olive oil in a large pan and cook the pepper and onion for about 5 minutes. Add the garlic and red pepper flakes and cook another 2-3 minutes.
Now add the shrimp and cook a minute.
Add the peaches and continue cooking another 3-5 minutes, until everything is heated through.
Add the pasta to the pan and gently toss to mix well. Add the cream and wine and turn heat to high. Gently stir fry the mixture to a creamy consistency.
Plate pasta on four individual plates, garnished with the parsley and olives.
Serves 4.
Cook’s Note: This is an inspiration of several different recipes I received as part of a Blue Apron food delivery service - one I would highly recommend based especially on their high ingredient quality and customer service - IF the price is right for you. The shrimp I used here were indeed from Blue Apron, sourced sustainably from Louisiana. Wonderful. Wonderful.
Here is a nice representation of what you'd pay 3-5x for at a restaurant. And I am really good with that savings...
...but light the candles - and do the dishes tomorrow!
1 green pepper, diced
1/2 purple Bermuda onion, sliced
2 cloves garlic, minced
1/4 tsp crushed red pepper flakes, or to taste
1 lb shrimp, peeled
1 gorgeous, just under-ripe peach (or nectarine), pitted and sliced
1/2 cup heavy cream
1/4 cup dry white wine
3 Tbsp butter
palmful parsley, minced, for garnish
12 pitted Calamatta olives, diced
Set three quarts water to a boil in a pot for the pasta. When it comes to a boil, season with a good 1-2 tablespoons kosher salt. Add pasta and stir well. Cook, stirring every so often so pasta remains separated, for about 8 minutes, or until just al dente, or to taste. Drain when ready and keep warm.
Meanwhile, heat a dash of olive oil in a large pan and cook the pepper and onion for about 5 minutes. Add the garlic and red pepper flakes and cook another 2-3 minutes.
Plate pasta on four individual plates, garnished with the parsley and olives.
Serves 4.
Cook’s Note: This is an inspiration of several different recipes I received as part of a Blue Apron food delivery service - one I would highly recommend based especially on their high ingredient quality and customer service - IF the price is right for you. The shrimp I used here were indeed from Blue Apron, sourced sustainably from Louisiana. Wonderful. Wonderful.
Looks good, Eric! I was wondering what you were doing these days.
ReplyDeleteThanks! John who?
Delete