4 tablespoons butter, divided
1 lb. frozen shrimp, thawed, shelled and deveined
2 tablespoons flour
1/4 teaspoon each salt and pepper
3 cloves (or more if you like) minced garlic
1 1/2 to 2 cups half and half
2 tomatoes coarsely chopped
1/4 cup fresh basil, chopped
1 lb. your favorite pasta, prepared al-dente
Basil leaves for garnish
COOKING DIRECTIONS
Prepare pasta according to package instructions for al-dente.
Meanwhile, in large non stick pan melt 2 tbsp. butter over medium-high heat.
When butter is sizzling, add the shrimp, sauteeing until almost done.
Meanwhile, in large non stick pan melt 2 tbsp. butter over medium-high heat.
When butter is sizzling, add the shrimp, sauteeing until almost done.
Remove shrimp from pan and set aside.
Add the rest of the butter to the pan, along with the garlic.
When melted, add flour, salt and pepper forming a roux.
Add 1 1/2 cups half and half stirring constantly. If sauce becomes too thick, you may add an additional 1/2 cup half and half
When thickened to desired consistancy, stir in tomatoes and basil.
Return shrimp to pan and allow to finish cooking (another 2-3 minutes)
Serve over warm pasta and garnish with basil leaves.
Eat and enjoy!
Add the rest of the butter to the pan, along with the garlic.
When melted, add flour, salt and pepper forming a roux.
Add 1 1/2 cups half and half stirring constantly. If sauce becomes too thick, you may add an additional 1/2 cup half and half
When thickened to desired consistancy, stir in tomatoes and basil.
Return shrimp to pan and allow to finish cooking (another 2-3 minutes)
Serve over warm pasta and garnish with basil leaves.
Eat and enjoy!
