Text 16772, 57 rader
Skriven 2014-09-08 07:19:04 av Dave Drum (1:261/38)
Ärende: BH+G 1207
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Bucatini w/Shrimp & Spicy Cherry Tomato Pan Sauce
 Categories: Pasta, Seafood, Sauces, Cheese
      Yield: 4 servings

    3/4 lb Bucatini or other fat
           - spaghetti noodle
      2 tb Extra-virgin olive oil
      2 tb Garlic; minced
      2 pt Red and/or yellow cherry
           - tomatoes; halved
    3/4 lb Wild shrimp; peeled,
           - deveined
           Generous pinch pinch crushed
           - red pepper
      6 oz Aged feta cheese; in pieces
      1    Handful basil; thin sliced
           Extra-virgin olive oil
           - (opt)
           Aged feta cheese (opt)

  Bring a large pot of generously salted water to boiling.
  Add bucatini and cook until al dente, about 9 minutes.
  Drain, reserving 1/3 cup of the pasta cooking liquid to
  use for the sauce.

  Meanwhile, in a large skillet heat oil over medium-high
  heat. Add the garlic and tomatoes. Cook, stirring
  occasionally, until tomatoes soften and the juices begin
  to bubble, about 3 minutes. If the cherry tomatoes give
  out very little juice, add 1 tablespoon of water and a
  splash (about 1/2 teaspoon) of red wine vinegar for
  acidity. Add the shrimp and a large pinch of crushed red
  pepper then toss just until the shrimp are cooked through,
  about 2 minutes.

  Add the pasta along with reserved pasta cooking liquid.
  Toss together over low heat. Remove from the heat. Stir in
  the feta and basil; toss with tongs, adding up to 1 Tbsp.
  more oil and additional feta to taste. Divide between four
  bowls. Serve warm.

  Makes 4 servings.

  Better Homes & Gardens | Decmber 2012

  MM Format by Dave Drum - 05 December 2012

  Uncle Dirty Dave's Archives

MMMMM

... I think breakfast is so pleasant because no one is conceited before 1 p.m.

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