150.6...Fusilli with Shrimp in Sun-Dried Tomato Cream with Fresh Basil
Last night I hosted Bunco at my house. I made a few new recipes that I can’t wait to share. The main dish was Fusilli with Shrimp in Sun-Dried Tomato Cream with Fresh Basil. I did all the prep work earlier in the day so it was a snap to put together. Turned out fabulous!
Fusilli with Shrimp in Sun-Dried Tomato Cream with Fresh Basil (Serves 8)
Recipe from Phillis Carey
1 1/2 lbs. fusilli pasta
1/4 cup olive oil
2 lbs. large shrimp, cleaned and cut in half lengthwise through the back
Freshly ground black pepper
3 green onions, sliced
6 cloves garlic, thinly sliced
2 cups heavy whipping cream
1 cup chicken broth
1 cup dry vermouth or sauvignon blanc
1 cup dry-packed sun-dried tomatoes, thinly sliced
2 Tbsp tomato paste
1 cup freshly grated Parmesan cheese
1/4 cup chopped Italian parsley
1/2 cup slivered fresh basil leaves
1. Bring a large pot of water to a boil. Add 2 tablespoons of salt and return to a roiling boil. Add the pasta and cook until al dente according to package directions.
2. For the sauce, heat the oil in a large deep skillet over medium-high heat. Season the shrimp with salt and pepper, add to the pan, and sauce until just cooked through, about 2 minutes. Remove and set aside in a large bowl.
3. Add the green onions and garlic to the pan and cook until softened, about 2 minutes. Remove and set aside the bowl with the shrimp and cover.
4. Reduce the heat to medium. Stir in the cream, chicken broth, vermouth, sun-dried tomatoes, and whisk in the tomato paste. Bring the sauce to a boil and simmer until the liquid has thickened and reduced by half, about 5 minutes.
5. Return the shrimp mixture to the skillet and cook until heated through, about 2 minutes more. Increase the heat to medium-high and add the pasta directly to the skillet, along with the Parmesan, parsley and half the basil. Toss everything together until the cheese begins to melt and the pasta is glossy with sauce. Season with salt and pepper. Plate in bowls and garnish with the remaining basil.
Last Thursday’s breakfast:
After I took the kids to school I went to the gym for some running and walking on the treadmill. I went to an appointment, then lunch at Luna Grill.
Greek Salad with a chicken kabob.
For dinner that night I reheated some leftover pizza and made a salad.
After I took the kids to school I went to an appointment, then to Dina’s to celebrate her birthday (and Darci and Silvana’s birthdays!). Dina had a ton of yummy snacks out.
Clearly we had fun!!
I picked up the kids from school then came home. We went to dinner at Hacienda de Vega which opened recently near us. I hadn’t heard good things about it in the beginning but we thought we’d give it a try. I ordered a shrimp dish that was pretty good! It came with tons of shrimp!
I would definitely go back. Hopefully they’ve worked their kinks out…our visit was great.
I got stuff done around the house and went grocery shopping. We ordered Milton’s for lunch.
Half salami sandwich and pea soup.
That evening we went to a gala for an organization that my husband is involved in. Our dinner started at with a hamachi dish which was good.
I had the fish entree which was really dry.
After we left the event we were hungry so Taco Bell it was!
Soft taco supreme and burrito supreme. So good.
Sunday’s breakfast was scrambled eggs with salami:
Then I headed to La Jolla to meet some friends so we could drive to Valle Guadalupe for the night for our friend Carlo’s 40th birthday.
His nickname is Gordi. :)
We all stopped for lunch at Finca Altozano.
You order at an old school food truck. The ambience was really fun!
I had a torta with lamb which was amazing.
We shared some excellent churros as well. I also made a friend:
Then we all drove to Encuentro Guadalupe, where we were staying for the night.
Our group enjoyed some sangria while we waited for our rooms to be ready.
The views at the hotel were really spectacular.
We got ready for dinner and it was time to party! I was too busy to take pictures of our dinner. Lol.
We danced the night away and had a blast!
Breakfast Monday morning was at the hotel with the group. I had Chilaquiles which were delicious!
It was a short but sweet trip. Happy Birthday Carlos!
I was definitely exhausted Monday night. I made some spaghetti for dinner and called it a night.
I dropped the kids off at school then went to get groceries for Bunco. I cooked and prepped. Lunch was a turkey sandwich with veggies and ranch.
At Bunco, I served honey goat cheese with crackers:
Mexican Street Corn Dip (recipe to come):
The Fusilli with Shrimp in Sun-Dried Tomato Cream with Fresh Basil:
I also made a simple green salad and heated up some garlic and cheese breadsticks to go with the pasta.
Dessert was Blueberry Lemon Bars with a Shortbread Crust:
Wally joined in on the fun.
“Mom, you’re embarrassing me."
I took the kids to school then went to Orange Theory.
Next I went to Costco where I bought a bunch of stuff, my favorite thing being Bitchin’ Sauce!
Thank you to Dina for introducing me to this! Why didn’t I know about this sooner!?!
I came home and immediately put it on my turkey sandwich.
The stuff is SO good!!!!
Technorati Tags: Blueberry Lemon Bars with a Shortbread Crust, Bunco, Encuentro Guadalupe, Every Day, Finca Altozano, Fusilli with Shrimp in Sun-Dried Tomato Cream with Fresh Basil, Hacienda de Vega, Luna Grill, Mexican Street Corn Dip, Milton's, Orange Theory, Phillis Carey, Taco Bell, Valle Guadalupe
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