This one started out by using leftovers, and has become a family favourite. It’s easy, quick and oh! so good. Great for a quick meal or candlelight dinner.
Ingredients
Approx.10 med-large shrimp de-veined and shelled per person (and or scallops)
3-4 cloves garlic chopped fine
3-4 shallots chopped fine
2% evaporated milk (Carnation) or cream
3-4 Tbsp butter (or more)
½ cup fresh parsley, chopped fine
¼ cup white wine (optional)
Pasta (spaghetti, spaghettini or other)
Directions
1. In a large pot, turn salted water on high for pasta.
2. In a separate large skillet (fry pan) sauté garlic and shallots in butter over med-high heat.
3. Add shrimp and or scallops and cook approx 5 minutes (shrimp will become bright pink)
4. Add ½ can of carnation (and white wine optional), half the parsley and bring to a gentle boil stirring often. At this point, your salted water for the pasta should be boiling. Add in favourite pasta.
5. Thicken sauce. In a separate cup, mix 2 –3 tsp of flour (or corn starch) in ½ cup of cold water and mix thoroughly). Gradually stir this into the sauce. Adjust amount of carnation and thickener as desired (lots is good).
6. Reduce heat to simmer and cover (stirring occasionally). Once pasta is ready, strain and serve with seafood, lots of sauce and top with sprinkle of parsley
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