Zutaten für Drunken Shrimp Or Chicken Or Crawfish Pasta
- 2 lbs ripe tomatoes
- Red Bell Peppers
- 1 tbsp olive oil
- Heavy Whipping Cream
- 4 cloves garlic, minced
- 4 tbsp butter
- 1 lb shrimp (or 1 lb chicken breast, cut into 1-inch pieces, or 1 lb crawfish tails)
- Leek
- Shiitake Mushrooms
- 2 tbsp Creole seasoning (recipe #22089)
- Amber Beer
- Angel Hair Pasta
- kosher salt to taste
- 1/2 cup grated Romano cheese
- Fresh Parsley
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Zubereitung von Drunken Shrimp Or Chicken Or Crawfish Pasta
- Preheat oven to 400°F (200°C).
- Core and halve 2 lbs ripe tomatoes; core and halve lengthwise 2 bell peppers (any color), removing seeds and membranes.
- Drizzle tomatoes and peppers with 1 tbsp olive oil, slit each tomato half, and arrange cut-side down on a baking sheet.
- Roast for 25-30 minutes, or until skins blister.
- Remove from oven; squeeze out tomato seeds and chop coarsely. Julienne the roasted bell peppers.
- In a heavy saucepan, bring 2 cups heavy cream to a simmer. Stir in the roasted tomatoes and reduce by 1/3 (about 10 minutes), until sauce coats the back of a spoon.
- Meanwhile, melt 4 tbsp butter in a large skillet over medium heat. Sauté 4 cloves minced garlic until golden brown (about 1 minute).
- Add 1 lb shrimp (or 1 lb chicken breast, cut into 1-inch pieces, or 1 lb crawfish tails), 2 leeks (white and light green parts only, thinly sliced), and 8 oz sliced mushrooms.
- Add 2 tbsp Creole seasoning (recipe #22089). Sauté until shrimp is partially cooked (about 3 minutes) or chicken is browned.
- Pour in 1 cup beer and stir to deglaze the pan, scraping up any browned bits. Cook until beer evaporates.
- Stir in the tomato cream sauce and 1 lb cooked pasta (your choice). Season generously with kosher salt to taste.
- Serve immediately, spooning pasta onto plates. Top with 1/2 cup grated Romano cheese and roasted bell peppers.
- Garnish with fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
33g
Fat
311g
Carbs
35g
