Recipe – Garlic Shrimp & Wine Sauce

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Our friend Carolyn gave us the delicious cookbook “50 Great Pasta Sauces” for our wedding and we’ve found some really great recipes in here.

We amended the printed recipe slightly so I’ve included what we did below.

This was our Valentine’s Day dinner along with some champagne (!) and garlic bread….it was pretty delicious 🙂

1/2 c. extra virgin olive oil
4 cloves garlic, minced
10 oz. medium shrimp, peeled and tails removed (I’m sorry but it’s my pet peeve in a restaurant when the tails are still on the shrimp in a pasta. I mean really – do I want to fight with my shrimp or eat ’em??!!)
2 zucchini, sliced
2 T. unsalted butter
1 small onion, quartered
1 c. dry white wine (we used cooking wine)
1/4 c. minced fresh flat-leaf parsley (we used dried…the bundles in the grocery store were enormous and we didn’t want to waste it!)
1/4 c. heavy cream (the recipe didn’t call for this but we had some we wanted to use up and I don’t like pastas that don’t have much sauce!)
1 lb. cherry tomatoes, halved
S & P to taste
1 lb dried pasta (we used mini penne)
Grated parmesan cheese for garnish

In a medium bowl, combine the olive oil, garlic, zucchini, and shrimp. Toss to coat well and set aside.

Boil water and cook pasta while you are doing steps below.

In a medium saute pan, melt the butter over medium-high heat. Add the onion and cook until the onion is golden brown, 3-5 minutes. Add the wine and cook to reduce until thickened. Add the shrimp mixture and saute for 3-5 minutes, or until the shrimp are pink and the zucchini are softened. Reduce heat and stir in heavy cream, parsley, and tomatoes. Season with salt and pepper.

Toss with pasta, garnish with parmesan, and enjoy!

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