| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Italian |
Seafood, Italian, Pasta |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 3 |
tb |
Flour |
| 1 |
ts |
Salt |
| 1 1/2 |
c |
Milk or half and half |
|
|
White pepper to taste |
| 3 |
tb |
Butter |
| 1 |
tb |
Shallots, finely chopped |
| 2 |
|
Garlic cloves, finely chopped |
| 1 |
lb |
Shrimp, peeled, deveined, tails off (28-30) |
| 1/3 |
c |
Dry white wine |
| 1/8 |
ts |
Dried oregano |
| 1/2 |
ts |
Chopped chives |
| 6 |
oz |
Spinach noodles |
INSTRUCTIONS
salt to taste ground pepper (fresh) to taste
Cream Sauce
Heat 3 tablespoons butter in a small saucepan. Stir in 3 tablespoons flour;
cook and stir for 2 minutes. 1 teaspoon salt, 1 1/2 cups milk or half and
half and white pepper. Cook until mixture comes to a boil and is thickened.
Makes 1 1/2 cups. Cover and set aside.
Shrimp Scampi
Heat 3 tablespoons butter and saute shallots and garlic for a few seconds.
Add shrimp and saute until they turn pink, 3-5 minutes. Remove shrimp and
set aside. Add wine and oregano, chives, salt and pepper to skillet. Cook
until wine is reduced to 1/3. Then add cream sauce and blend well. Return
shrimp to sauce and heat.
Cook noodles according to package directions. Drain. Place noodles on
plates and top with Shrimp Scampi.
From "Cooking with Mickey around our world", Lake Buena Vista Club, Lake
Buena Vista Communities
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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