Here's how I made it tonight:
Serves 3-4 people
Ingredients:
Fresh Shrimp (medium to large - about 1/2 lb)
Fresh Leek (2 cups -chopped to small pieces)
Pecans (chopped - 1/4 cup)
Cooking Wine (1/2 cup)
Vegetable Stock (1/2 cup)
Milk or Buttermilk (1/4 cup)
Soft Cream Cheese (1 container, about 8oz)
Blue Cheese Crumble (1/2 cup)
Garlic (2 cloves, chopped to small pieces)
Step 1: In a big pot, cook fettuccine. Drain and set aside.
Step 2: While pasta is cooking, prepare the shrimp. Rinse and peel the shrimp and set aside. No need to season, the sauce will be flavorful enough.
Step 3: Saute leeks, pecans and garlic with a little olive oil over medium heat.
Step 4: When leeks are softened, add shrimp to the pan.
Step 5: Turn heat to LOW, slowly add milk, vegetable stock, cooking wine and cream cheese to the pan. Keep stirring until cream cheese is completely dissolved. Tips: Allow shrimp to soak in the rich sauce for a few minutes after turning off heat. Do not overcook shrimp. Heat must be low at this step, this sauce burns easily.
Step 6: Remove from heat, toss with fettuccine and blue cheese and serve immediately!
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