Shrimp Pernod dinner recipe. Shrimp in a cream sauce with Pernod. Another great seafood recipe
I love a good 30 minute meal! This shrimp pasta is creamy but light and loaded with plump, juicy shrimp. The sauce will win you over. It is nothing short of gourmet. You can add just about any kind of seafood to this; lobster, scallops or even salmon.\r
PRINT THIS RECIPE: \r
dutch oven – \r
colander – \r
small glass mixing bowl – \r
Joseph Joseph utensils – \r
Wusthof Classic Ikon Knife – \r
multi-purpose scraper – \r
1 lb medium raw shrimp, shell removed\r
¾ lb spaghetti or angel hair pasta\r
1 tablespoon olive oil\r
6 medium tomatoes, diced\r
1 small onion, or ¼ cup green onion, finely chopped\r
¼ teaspoon hot chili flakes\r
½ teaspoon dried basil, or 2 Tbsp chopped fresh basil\r
1 garlic clove, pressed\r
4 tablespoons unsalted butter\r
1 cup dry white wine: Sweet wine wont work!!\r
½ cup heavy cream\r
salt and pepper to taste\r
Parmesan to serve\r
Thanks for watching!!\r
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The sauce is perfect.
One pan, zero clean-up.
SHRIMP SCAMPI PASTA WITH ASPARAGUS. Dinner is served!
Primitive Technology: Cooking Shrimp on the Tiles For Dinner | Cooking Seafood
Colorful AND delicious!
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Rosie makes dinner for two: t-bone steaks, loaded twice baked potatoes, and teriyaki shrimp salad.
I made this for me and Joe. (The kids went to their grandmas for the night) It only makes enough for two so I make it when its just us. Also I served this wi…
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