While you’re busy getting ready for Easter dinner, you’re probably not thinking about what you’ll cook for Good Friday. This recipe will save the day! It’s a great shrimp dish, easy to prepare and made special with a delicious tomato-basil cream sauce. Serve it with your favorite fresh salad, hot French bread, and a bottle of Chardonnay. Perfect for Friday during Lent – or a treat for any day of the year!
Ingredients:
2 shallots or scallion, sliced thin
1/3 stick butter
1 pound uncooked medium-large shrimp, peeled and cleaned
1 pound angel hair pasta, cooked
juice from 1/2 lemon or lime
1 28-ounce can Progresso Italian style peeled tomatoes with basil, diced (reserve all liquid from the can)
salt & pepper
Chartreuse liquor
1 pint heavy cream
fresh basil (about a dozen leaves), cleaned and chopped
Directions:
Saute shallots with butter in a large fry pan. Add shrimp and saute a few minutes until pink (do not overcook). Remove shrimp and shallots, and put aside in a bowl. Squeeze lemon or lime juice into fry pan, then add tomatoes and the can of liquid. Next, add 2 "guzzles" of Chartreuse liquor (a little goes a long way), salt and pepper. Let liquid cook down a few minutes, then add heavy cream. Simmer more until mixture starts to thicken. Add basil, shrimp and shallots, and cook just long enough to re-heat shrimp, approximately 5 minutes. Spoon over angel hair pasta and serve immediately. Makes 4 servings.
Chef's note: For a nice variation, substitute scallops for the shrimp, or combine the two.
– Recipe submitted by Nancy Duffy
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