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Shrimp and Farfalle California Style by Vernalisa

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  • Shrimp and Farfalle California Style by Vernalisa

    VernaAlisa
    Posted February 21, 2006 10:05 AM


    Shrimp and Farfalle California Style

    Yield: Serves 4

    1-1/2 pounds shrimp (peeled and deveined)
    1/4 cup butter
    1/2 cup white wine (Such as Woodbridge Chardonnay)
    1/2 cup Sun Dry Julienne Cut Sun-Dried Tomatoes
    1 can artichoke hearts (drained and chopped coarsley)
    6 cups cooked Farfalle (bowtie) pasta, tossed with 2 tbsp. olive oil
    2-3 tbsp. fresh basil, chopped
    3-4 tbsp. freshly grated Parmesan cheese

    In a large skillet, cook the shrimp in butter until the shrimp is fully cooked. Add the sun-dried tomatoes, wine, and chopped artichoke hearts. Toss and heat thoroughly. Pour the shrimp mixture over hot Farfalle pasta. Garnish with cheese and basil. Serve immediately.
    Last edited by wishingstar; 07-12-2006, 08:45 PM.
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