Tagliatelle Pasta
with Shrimp, Red Peppers, and Pine Nuts

• 2 cups dry white wine
• 2 large red peppers, cored, seeded
  & cut into fine julienne strips
• 1/2 cup minced shallots
• 3 tablespoons olive oil
• 1 cup (2 sticks of butter unsalted)
  chilled and cut into 16 tbs.
• 1 lb. uncooked large shrimp
  or scallops
• salt and freshly ground pepper
• 1/2 cup pine nuts (toasted)
• 2 tablespoons minced basil
• 1 large garlic clove minced
• 1 teaspoon oregano fresh or dry

Sauce:
Boil wine and shallots in heavy saucepan until reduced.
Heat the oil in a heavy skillet over medium heat, add shrimp or scallops, nuts, garlic and sautee 2 minutes.
Add peppers and sautee 2 minutes. Whisk 2 tablespoons butter into wine reduction and set over low heat and whisk in butter 1 tablespoon at a time, season with salt and pepper.

Cook pasta, drain and transfer top a bowl then spoon sauce over it, add shrimp and mix with pine nuts and parsley.

[Return to Minnie Giraldi's Home Page]

Main Menu | Recipe Search | Newsgroups | Rumbles & Murmurs | Culinary Careers QuickMeals | Secret Ingredients | Help Wanteds | Archives | Feedback Copyright © 1999 StarChefs All rights reserved.