member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to VICKEY KOTWICA      

Recipe Categories:

    SHRIMP FETTUCINE/ROASTED GARLIC SAUCE


    List of Ingredients


    • 1 WHOLE GARLIC BULB
    • 1 POUND LARGE PEELED AND DE VEINED SHRIMP
    • 3 CUPS AND HALF
    • 1 CUP CHICKEN BROTH
    • 1 TABLESPOON CORNSTARCH
    • 6 CUPS COOKED FETTUCINE
    • 3 TABLESPOONS OLIVE OIL
    • 1/4 CUP PARMESAN CHEESE
    • FRESH CHOPPED PARSLEY


    Instructions


    1. PREHEAT OVEN TO 350°.
    2. PLACE THE WHOLE GARALIC BULB IN A SMALL CASSEROLE DISH OR ROASTING PAN. BARELY COVER THE BULB WITH WATER. BAKE ABOUT ONE HOUR OR UNTIL ABOUT HALF OF THE WATER HAS EVAPORATED AND THE GARLIC IS SOFT. SET ASIDE.
    3. PUT THE HALF AND HALF IN A LARGE SAUCEPAN. ADD THE CHICKEN BROTH AND BRING TO A SIMMER OVER MEDIUM HEAT.
    4. MIX TOGETHER THE CORNSTARCH AND ONE TABLESPOON COLD WATER BLENDING WELL, WHISK INTO THE SAUCE. SQUEEZE THE GARLIC GENTLY FROM THE SKINS AND ADD TO THE SAUCE. SIMMER FOR 10 MINUTES.
    5. HEAT THE OIL IN A LARGE SKILLET. ADD THE SHRIMP AND COOK UNTIL JUST PINK. ADD THE SAUCE AND THE COOKED PASTA, SEASON WITH SALT AND PEPPER TO TASTE. HEAT THROUGH. WHEN READY TO SERVE, PLACE IN INDIVIDUAL SERVING DISHES, SPRINKLE WITH PARMESAN CHEESE AND PARSLEY.



    6. SERVES:4


 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â