| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Seafood, Dairy |
|
Vegetable, Seafood, Easy, Consumer, Dinner |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Medium-size shrimp |
| 2 |
tb |
Shallot |
| 1 |
oz |
Olive oil |
| 4 |
oz |
Dry white wine |
| 12 |
oz |
Heavy cream |
| 2 |
tb |
Honey |
| 4 |
oz |
Plum tomato |
|
|
Fresh basil |
|
|
Salt and pepper |
|
|
Fettucine |
|
|
Fresh basil sprigs |
INSTRUCTIONS
Cook and drain fettucine; set aside. Lightly toss shrimp and shallots in
hot olive oil. Remove shrimp and hold warm. Deglaze pan with white wine
and reduce. Add cream and continue cooking until slightly thickened. Add
honey, tomatoes and chopped basil; mix to blend. Return shrimp to sauce and
season to taste with pepper and salt.
Arrange equal portions of fettucine and saut[ed shrimp with honey-cream
sauce on warm serving plates. Garnish with fresh basil sprigs.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Save the baby humans… STOP ABORTION!!”