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Ingredientes
- Shrimp and Vegetables
- over Pappardelle
- 1 large zucchini, cubed
- 1 large yellow squash,
- cubed
- 1 medium onion, chopped
- 1 (8 oz) package Pappardelle
- water to cook pasta
- 1 Tbsp minced garlic
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 lb. large shrimp,
- shelled and deveined
- 2 cups tomato vodka cream sauce**
- In a large skillet, heat
- oil on medium-high heat, sauté zucchini, yellow squash and onion till the edges
- just begin to brown. While waiting to
- brown vegetables, heat water in a large pot and cook Pappardelle until al
- dente.
- Add the garlic, salt,
- pepper and shrimp to the vegetables; mix.
- When the shrimp turns opaque, drain the pasta and place a serving on
- each plate. Spoon sauce over the pasta and top with the
- shrimp and vegetable mixture.
- Recipe for Tomato Vodka
- Cream Sauce
- ¼ cup diced onion
- 1 can (28 oz) crushed tomatoes
- 1 cup heavy cream
- ¼ cup vodka
- 1/8 tsp red pepper flakes
- ½ cup grated parmesan cheese
- ¼ cup grated Romano cheese
- In a large skillet, medium-high heat,
- melt butter and sauté onion until translucent. Add tomatoes and cook until
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