Thursday, July 30, 2009

Spaghettaccini Carolini by RJ Dyer Gilroy CA Chairman of the First Gilroy Garlic Festival

1 pound spaghetti
4 tablespoons oil
1/4 pound butter
24 cloves fresh garlic, peeled and chopped
1 pound fresh jumbo shrimp, peeled and butterflied
1 red bell pepper, thinly sliced
1 bunch broccoli, cut into bite sized spears
2 cups chopped fresh mushrooms
1 cup chopped fresh parsley
1 cup chopped green onions
1 tablespoon dried red pepper
2 tablespoons flour
1/2 cup dry white wine
1 pint heavy cream
1 small 3 ounce wedge Parmesan cheese, grated
Salt to taste

Cook noodles according to the package directions in boiling water with 2 tablespoons oli. Meanwhile, melt butter in a large skillet over medium-high heat. Add chopped garlic and shrimp, cook until shrimp turn pink, but DO NOT ALLOW TO BROWN. Set Aside
In another skillet, over medium high heat, stir fry red bell pepper and broccoli in remaining 2 tablespoons oil. Cook until crisp tender. Drain and set aside. Add mushrooms, half the parsley, onions and red pepper to garlic with shrimp. saute 1 minute. Add flour, mix thoroughly and add wine. Simmer about 30 seconds, then add cream and heat through stirring. Drain noodles and add to sauce with half the grated cheese. Toss gently until noodles are well coated and cheese is melted. Salt lightly. If sauce is too thin, continue heating until sauce reduces to a creamy consistnecy. If sauce is too thick, add more cream. Gently toss in the stir fried vegetables. Garnish with remaining chopped parsley and grated cheese. Serve immediately

Makes 8 Servings

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