Sunday, June 12, 2011

Gabriela's Shrimp Pasta

This recipe is from Gabriela, the Irvine and Fleming cook. She would make us lunch and serve it to us at our desk every day. And Mr. Irvine would throw us out of the office each day promptly at 5:00.
Gabriela was a wonderful cook and this was Keith Irvine's favorite lunch.

Box of penne or other pasta
Jar of your choice of spaghetti sauce in the correct amount to sauce the pasta you make
Fresh shrimp
Fresh Basil
Fresh garlic, minced
Melted butter about one cup
Non-fat Heavy cream

Cook the pasta while you are doing your prep work of chopping the basil. Gabriela used a small wok and immersed the shrimp and garlic in the butter. You can use a small saucepan or tilt saucepan on side so shrimp is completely immersed in butter. This is a very quick process and you must be careful not to burn the butter and garlic. Use plenty of garlic. Take the shrimp out just as they turn pink put on the side. Heat your jar of sauce, add non-fat cream to it and at the end right before serving tear fresh basil leaves and add to sauce. Add shrimp to sauce and immediately mix with pasta and serve. Sauce should be heated and the pasta cooked before you cook the shrimp so they are ready to add last and serve.

I never got the exact amounts, so you can fool around and do it to taste. Simple to make and exquisite to eat. We were a happy office on the days this was served.

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