I like to have turkey sausagein the fridge andshrimpin the freezer atall times, because when it's crunch time for supper, it's easy to come up with something delicious
Top with the freshly diced tomatoes. Pasta, seafoodandcreamysauce seem made for each other, andwhat resulted from our efforts that night wasa delicious bowl of pasta with so much flavorandvariety from the brininess of the mussels and lobster, agreatcounterpart to acreamywhitewinesauce with sauteed mushrooms, fresh veggies for color and texture andParmesan cheese
Halftomatoesand chop intosmall pieces. You can use tinnedtomatoes for this dish but you won't get the freshness or lightness you get from fresh tomatoes
Two yearsagoat this time I madeShrimp, Leek andSpinachPasta . I think we canallagreethatwhitewineand Dijon mustard is one of those greatculinary combos
The whitesauceideacameabout simply because I didn't have enough tomatoes for a proper thick sauceand i'd seen it on a menu atabeautifulpizzarestaurantinItaly when we were there for mums birthdaya couple of yearsagoand it makes for adivine twist on the classic
Addin the chopped sun dried tomatoesandshrimps, cook for another couple of minutes. To make the sauceadd the butter to asaucepan over a med-low heat, add the shallotsandgarlic, cook for a couple of minutes until softened
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