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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.
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.