Thursday, March 17, 2011

Creamy Shrimp Pasta

I made this last week from March issue of Chatelain magazine. it is a fast meal so perfect for supper time. so without further do here is the recipe:

250 g Fettuccine
1/4 cup salted butter ( I used the garlic flavor ones ) 
3 leeks ( white part only), chopped
2 garlic cloves, minced
2 tablespoon flour
1/2 cup white wine
2 cup milk
1/4 teaspoon salt
1/8 teaspoon cayenne
350 g fresh or frozen peeled medium raw shrimp

First melt the butter in a large frying pan on medium heat. add the leeks and garlic. let it cook until the leeks are tender ( about 5-7 minutes). stir the flour and cook fir 2 minutes. while stirring add the wine slowly, then milk, salt and cayenne. bring it to boil and then reduce the heat. it takes about 3-5 minutes till the sauce thickens. then add the shrimp and let it cook till they turn pinkish ( about 8 to 10 minutes). 

when your shrimp is cooking, cook the pasta according to its package instructions.when it is ready drain the pasta and add it to the sauce, stirring till everything mix together.
serve them when it is warm.
The sauce itself taste and smells amazing. I would be also good to use with chicken instead of shrimp.

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