Shrimp Rotini

  • 2 TBSP Butter
  • 1 cup Onion, Finely chopped
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • 1 1/2 tsp dried Basil or 2-3 TBSP Fresh basil
  • 2 cloves of garlic, minced
  • 1/2 tsp salt
  • 1/2 pepper, for spicy version use 1/8 tsp cayenne pepper
  • 1lb. Raw medium shrimp, shelled
  • 10 oz. Rotini pasta
  • 2 medium tomatoes, peeled Seeded and chopped, Or half can of Diced tomatoes, drained
  • Parmesan Cheese
  • 1/2 cup fresh Cilantro or Parsley, snipped
  1. Melt butter in large Skillet over medium heat. Add onion and garlic and cook until tender, but not brown. Stir in wine, chicken broth, basil, salt, and pepper. Bring to a boil and reduce heat to a simmer. Cook uncovered for 12-15 minutes or until liquid is reduced by about 2/3rds.
  2. Meanwhile cook pasta according to package directions. 
  3. Add shrimp to the wine mixture, cover and simmer for 5 minutes or until shrimp are bright pink and tender. Stir in tomatoes and heat through.
  4. Toss the noodles and shrimp mix together, plate and top with Parmesan cheese and cilantro.
Serves 4 

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