“The local ABC affiliate in Sacramento had a great food segment in their afternoon news cast with recipes from local restaurants which they then posted online. I love a cream sauce, particularly one with white wine. This makes a very rich and very pretty pink sauce.” – April Ferre
Shrimp in Tomato Cream Sauce
- Olive Oil
- 1 Large Tomato Diced
- 3 Cloves Garlic Minced
- 1/2 Pound Shrimp Peeled & Deveined
- 1/4 Cup White Wine
- 1/2 Cup Heavy Cream
- Salt & Pepper To Taste
- 2 Green Onions Chopped
- Bow Tie Pasta Cooked
- Parmesan Cheese
- Heat olive oil in sauté pan. Add shrimp, tomato, and garlic, and sauté for 2 minutes. Deglaze with white wine. Remove shrimp to a small bowl and set aside.
- Add cream to saucepan and reduce until thick. Season with salt and pepper to taste.
- Return shrimp to pan and cook until heated through. Toss with green onions and pasta and top with Parmesan cheese. Serves 2.
2008 Modified Recipe – April Ferre – From the 4th Street Grille