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Shiloh's Creamy Sunglold Pasta

3 cups sungold tomatoes, cut in half (get two pints, snack on the rest)-I like to blanch and peel mine so I don't get little shriveled skins in my pasta, but this is optional

1/2 cup fresh chopped basil, packed

2 TBS butter

6-8 cloves garlic, minced or put through a press

1/4 tsp salt

1/4 tsp pepper

2/3 cup heavy cream

one hunk of Romano or Parmesan cheese

Fettucine pasta

peeled shrimp (optional)

 

Heat your pan (I use the stainless steel one for this delicate recipe) and saute the garlic in butter, being careful not to burn it.  Add salt, pepper and halved tomatoes and wilt them down a few minutes.  Add cream and cook gently, allowing the sauce to thicken.  When it's to your liking, add peeled shrimp directly to the simmering cream sauce-they'll cook fast so do wait until the end.  Add the basil.  Serve with pasta and freshly grated Romano Paresan cheese on the side.


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