Chardonnay shrimp pasta recipe?

anyone have a special recipe as to how to make it!! thnks aheadChardonnay shrimp pasta recipe?
Here are two very wonderful recipes





Shrimp Scampi


Preparation time: 30-35 minutes but if you purchase your shrimp already peeled and de-veined the prep time should be reduced to about 15 minutes. Serves 6-8





Ingredients:


2 pounds medium-size fresh shrimp (either 16-20 count or smaller ones), peeled and de-veined or unpeeled and un-deveined


1/4 cup chopped green onions


1/4 cup chopped fresh parsley


4 cloves garlic, crushed


3/4 cup butter, melted


1/4 cup chardonnay wine


2 tablespoons lemon juice


3/4 teaspoon salt


1/4 teaspoon freshly ground pepper


Parmesan cheese, freshly grated





Instructions:


Peel and de-vein shrimp unless you purchased P %26amp; D shrimp. You may choose to butterfly the shrimp as well (see note below)


Saut茅 green onions, parsley, and garlic in butter until onions are tender


Reset heat to low and add shrimp. The shrimp should be added in a single layer on the pan (cook two batches if necessary or use two pans).


Continue cooking, stirring frequently for 4 to 5 minutes


Remove shrimp with a slotted spoon to a serving dish and keep warm


Add remaining ingredients to butter mixture and simmer for 2 minutes


Pour butter mixture over shrimp





Serve this shrimp recipe over linguine or Angle Hair pasta. If you wish to do likewise, cook about 1 pound of the pasta of your choice. She then adds freshly grated Parmesan cheese on top.





These shrimp are also excellent when served over rice.





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Saut茅ed Shrimp Recipe


Preparation time: 20 minutes. 4 servings.





Ingredients:


24 large (size 21-25 count) peeled and deveined shrimp (buy them already peeled and de-veined)


4-6 ounces clarified butter (see instructions)


4-6 ounces heavy cream


2 tablespoons minced garlic


4-6 ounces white wine (chardonnay or your choice)


Salt and fresh ground pepper


1 tomato, peeled, seeded and chopped (optional)


1/2 cup flour





Instructions:





To clarify butter:


Melt butter over very low heat


Skim off what comes to the surface


Slowly pour off the oil part into another container


Discard the solids





Cook prawns 8-12 at a time or in two skillets following this method for each ';batch:';





Heat a large skillet over medium heat.


Add about 2 tablespoons of clarified butter and heat until hot but don't burn please


Flour prawns shaking off excess and add to skillet with hot clarified butter and saute 1 minute, turn over and cook 1 minute more


Remove first batch of prawns from pan


Add more clarified butter to pan and then the remaining floured prawns and cook this batch as the first


Remove this batch of prawns from the pan


Add garlic and saute 30 seconds; saut茅 until garlic turns white (DO NOT BURN)


Deglaze with white wine (pour wine around the edges of the skillet)and cook to reduce volume by half


Add heavy cream by pouring around the edges of the skillet and cook to reduce and thicken the sauce


Add prawns, salt and pepper, and sprinkle with tomato pieces (optional), cooking briefly to heat through





Arrange in individual dishes and garnish with fresh chopped parsley.Chardonnay shrimp pasta recipe?
Hi! I recentlu read a fresh blog on pasta recipe...It goes this way...





At Pranzo or lunch today, my special someone and I prepared our traditional pasta with thick tomato sauce. This is the original recipe of mamma who has stayed with her restaurant in the city for at least six years when she was still young. Everytime mamma prepares this sauce, I can smell the delicious taste of the upcoming lunch. And yes, Italians are fund of these thick tomato sauces and you will have a look how it is done. I'm gonna share with you my lunch preparation for today.





Step One: Prepare the beef cuts. I prefer the one with bones but with thick meat around. It is around 2 inches by 3 inches in dimension. Please don't tell it's a bit big because it would shrink later.





Step Two: Saute the thawed beef cuts into oil (we use olive here) and sliced onion. To add more taste, you may add a vinegar to make it more sour. We uses Aceto Balsamico but this is optional. Let the outer side (exposed portion) of the meat go brown by flipping the cuts from time to time while sauteing.





Step Three : When all the beef go brown, add the tomato sauce diluted in water. (The photo shows the vinegar brand and the tomatoe sauce we used. The bottle of sauce can be used twice or thrice depending on the amount of sauce to be made).......





.... and so on.. Also on the site, there is a thorough photography for the procedures and all. Try to see, you will never regret.





http://ilovephilippinestoo.blogspot.com/2008/01/saucy-pasta-day.html





Scroll down for the step-by-step procedure.
Here is one I often use, I wouldn't call it special but it is very basic and good:





-Cook the pasta separately


-When pasta is almost finished, start to saute the shrimp (use what you like, either olive oil or a little butter)


-Add some fresh garlic


-Add some white wine, or chardonnay, and saute for a minute or two


-Mix the shrimp and pasta together in a large bowl with olive oil


-Add some fresh parsley and maybe some lemon





**For a bit of something extra maybe try adding sundried tomatoes or another vegetable. I like broccoli too.





Sprinkle with a bit of shredded or parmesan cheese for some texture. Enjoy!
Creamy Chardonnay Shrimp Pasta





1 lb penne, rotella, or other pasta


3/4 lb shrimp, cleaned peeled, and deveined.


1 roasted red bell pepper


1 medium onion


2 cloves garlic, minced


4-8 oz chopped pancetta or bacon


1/3 cup choped fresh basil


2 roma tomatoes, seeds removed and coarsly chopped


4 oz julienned sun-dried tomatoes


1/4 cup chardonnay


1 cup cream


1 cup grated parmigiano reggiano


1/2 cop chopped fresh parsley





Start a large pot of salted water boiling. When it boils add the pasta.





In a saute pan over medium-high heat, brown the pancetta. Remove it from the pan and set it aside. add a little olive oil to the pan if necessary. When it's hot add the garlic. When you can start to smell the garlic add the onions.





Saute the onions until translucent. Add the chopped %26amp; roasted red pepper. Saute for a couple of minutes, then add the Roma and sun-dried tomatoes. Saute for 2 minutes. Add the shrimp and basil. Saute until the shrimp have almost lost their translucency.





The pasta should be done about now. Drain and rinse it, reserving 1/2 cup of the pasta water. Place the pasta in a large bowl. Add the reserved pasta water. Add the mixture from the saute pan.





Deglaze the pan with the chardonnay. Reduce to about a tablespoon. Add the cream. Reduce by half. Add to the pasta mixture and the cheese and toss to coat. Add the parsley and serve.





Serves four





JM