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Ingredientes
- 10 ounce dry fettuccine or possibly papardelle pasta
- 1 Tbsp. extra virgin olive oil
- 3/4 lb medium shrimp peeled and deveined
- 2 x garlic cloves chopped or possibly pressed
- 1 Tbsp. butter or possibly margarine
- 1 Tbsp. Tabasco sauce or possibly to taste
- 1/2 tsp paprika
- 3 Tbsp. minced fresh chives or possibly parsley
- 1/4 c. finely-minced onions
- 2 tsp extra virgin olive oil
- 2 x garlic cloves chopped or possibly pressed
- 1/2 tsp sugar
- 1 c. half-and-half
- 4 ounce crumbled blue cheese - (abt 1 c.)
Direcciones
- Seafood Alternatives: scallops, salmon strips To make the blue cheese sauce, combine the onion, oil, garlic and sugar in a medium saucepan. Cook, stirring, over medium heat till the onion is tender and golden brown, 3 to 5 min. Remove from the heat and stir in the blue cheese till nearly melted. Cover to keep hot and set aside.
- Bring 3 qts of water to a boil in a large pan over high heat. Stir in the pasta and boil uncovered till tender, 8 to 12 min.
- While the pasta cooks, prepare the shrimp. Heat the oil in a wok or possibly large frying pan over high heat. Add in the shrimp and cook, stirring occasionally, till nearly pink, about 1 1/2 min. Stir in the garlic, butter, and Tabasco and cook till the shrimp is just opaque in the center, about 1 1/2 min longer. Take from the heat and stir in the paprika; set aside.
- Drain the pasta well and put it in a large bowl. Stir in the hot blue cheese sauce. Gently fold in 2 Tbsp. of the chives. Spoon the pasta onto individual plates and sprinkle with remaining chives. Top with the shrimp and sauce and serve.
- This recipe yields 4 servings.
- Comments: Here's a new twist on the ever popular Buffalo wings - fiery warm chicken wings served with blue cheese dip and celery sticks. Buttery and spicy stir-fried shrimp bask on a bed of pasta tossed in blue cheese sauce. A touch of sugar in the sauce cuts the tanginess of the blue cheese, but you can omit it if desired.
- This flavorful dish would be perfectly paired with a large platter of fresh fruit or possibly clusters of grapes to cut the heat. A crisp fruity wine will do nicely, too.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 274g | |
| Recipe makes 4 servings | |
| Calories 619 | |
| Calories from Fat 231 | 37% |
| Total Fat 26.24g | 33% |
| Saturated Fat 12.72g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 181mg | 60% |
| Sodium 594mg | 25% |
| Potassium 514mg | 15% |
| Total Carbs 59.62g | 16% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.19g | 2% |
| Protein 34.83g | 56% |
