Lefty
Yank
1 1/2 lbs shrimp
2 1/4 cups half and half
2 Tbsp olive oil
1 cup tomato puree
1 Tbsp vermouth
1 tsp fresh minced garlic
1/8 tsp pepper
Salt to taste (try 1/2 tsp to start)
Fresh parsley and parmesan cheese for garnish
1 lb linguine, cooked (and 1 cup of water used to cook pasta reserved)
To Prepare:
In a skillet over medium heat add olive oil. Sauté garlic with shrimp for 1-2 minutes until fragrant. Stir in tomato puree, vermouth, pepper and half and half. Bring to a simmer and cook, stirring frequently, until shrimp is opaque and cooked throughout. (If you need to thin the sauce, add as much of the reserved pasta water as needed.) Add salt to taste.
Spoon sauce over linguine. Garnish with chopped parsley and fresh grated parmesan cheese.
2 1/4 cups half and half
2 Tbsp olive oil
1 cup tomato puree
1 Tbsp vermouth
1 tsp fresh minced garlic
1/8 tsp pepper
Salt to taste (try 1/2 tsp to start)
Fresh parsley and parmesan cheese for garnish
1 lb linguine, cooked (and 1 cup of water used to cook pasta reserved)
To Prepare:
In a skillet over medium heat add olive oil. Sauté garlic with shrimp for 1-2 minutes until fragrant. Stir in tomato puree, vermouth, pepper and half and half. Bring to a simmer and cook, stirring frequently, until shrimp is opaque and cooked throughout. (If you need to thin the sauce, add as much of the reserved pasta water as needed.) Add salt to taste.
Spoon sauce over linguine. Garnish with chopped parsley and fresh grated parmesan cheese.