Fusilli Col Buco And Shrimp In Tomato Cream Sauce
Ok, so I admit it, I’m hooked on Tomato Cream sauces. Ok ok, here is the real truth, I’m hooked on anything tomato. Tomato sandwiches, tomato soup, tomato sauces or just a plain tomato with salt and pepper, yum. I think maybe Joe (my husband) is getting a little tired of my love affair with tomatoes, although he really did like this Tomato cream sauce. And did you see these beautiful Fusilli Col Buco that I found. I have been saving them for a special tomato sauce and this is it. Hope you enjoy this recipe, should you decide to give it a try.
Fusilli Col Buco And Shrimp In Tomato Cream Sauce
Ingredients:
2/3 pound Fusilli Col Buco
1 pound extra-large Shrimp
2 tablespoon Butter
2 tablespoon Olive Oil
1 small Onion – diced
2 cloves Garlic – minced
1/2 cup white wine
1 can Tomato Sauce, 8 ounces
1/2 cup Whipping Cream
fresh Basil, to taste
Salt and Pepper, to taste
Directions:
Peel, devein and rinse shrimp. Cook Fusilli Col Buco until desired consistency. Meanwhile, heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet. Season shrimp lightly with salt and pepper and cook in skillet until pink. Do not overcook. Remove shrimp from skillet and set aside. Add remaining 1 tablespoon butter and 1 tablespoon olive oil to skillet, then add diced onion and minced garlic and cook over low-medium heat until tender. Add wine and let it reduce for 4-5 minutes. Add tomato sauce and cream, stir well and bring to a simmer. Chop fresh Basil and add to sauce, then add drained Fusilli Col Buco and Shrimp back into the sauce and stir well to make sure Fusilli is completely covered with sauce. Serve hot with grated Parmigiano Reggiano cheese. Enjoy!
Cooked Shrimp
Fusilli Col Buco in Tomato Cream Sauce
Source: adapted from Pioneer Woman
My Danish Kitchen 