World Hollywood Penne Pasta with Rock Shrimp
Creole Tomato Sauce
3 ounces olive oil
1 pound yellow onion
1/3 cup sliced garlic
2 quarts tomato sauce
3 cups Zinfandel
1 1/2 cups clam broth
1/8 cup lemon juice
1/2 cup sun dried tomatoes
1/8 cup fresh basil
2 teaspoons sliced parsley
3 teaspoons crushed red peppers
2 teaspoons salt
1/8 cup Creole mustard
3 cups bouillabaisse
Consist of garlic; sauté 1 minute. Consist of red pepper, Zinfandel, clam broth, tomato, lemon juice, Creole mustard and sun dried tomatoes. Simmer at 230 degrees F for 15 minutes.
Penne Pasta with Rock Shrimp
10 ounces penne pasta
8 ounces Creole Tomato Sauce (above).
5 ounces rock shrimp.
1 ounce Parmesan cheese.
Pinch of chiffonade basil.
1/2 fluid ounce olive oil.
In a HOT sauté pan, place 1 tablespoon olive oil and cook shrimp for 1 to 2 minutes. Consist of pasta and cook for another minute. Serve in a pasta bowl.
Consist of pasta and cook for another minute. Serve in a pasta bowl.
In a HOT sauté pan, place 1 tablespoon olive oil and cook shrimp for 1 to 2 minutes. Consist of pasta and cook for another minute. Serve in a pasta bowl.
Consist of pasta and cook for another minute. Serve in a pasta bowl.
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