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Ingredients Jump to Instructions ↓

  1. 3 oz 85g Olive oil

  2. 1 lb 454g / 16oz Yellow onions

  3. 1/3 cup 48g / 1.7oz Chopped garlic

  4. 2 Tomato sauce

  5. 3 cups 711ml Zinfandel

  6. 1 1/2 cups 355ml Clam broth

  7. 1/8 cup 29ml Lemon juice

  8. 1/2 cup 31g / 1.1oz Sundried tomatoes

  9. 1/8 cup 29ml Fresh basil

  10. 2 teaspoons 10ml Chopped parsley

  11. 3 teaspoons 15ml Crushed red peppers

  12. 2 teaspoons 10ml Salt

  13. 1/8 cup 29ml Creole mustard

  14. 3 cups 711ml Bouillabaisse Penne Pasta With Rock Shrimp

  15. 10 oz 284g Penne pasta

  16. 8 oz 227g Creole Tomato Sauce - (see above)

  17. 5 oz 142g Rock shrimp

  18. 1 oz 28g Parmesan cheese

  19. 1 Basil chiffonade

  20. 1/2 Fluid ounce olive oil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Creole Tomato Sauce: In a heated skillet (270 degrees) heat olive oil. Saute onions for three minutes. Add garlic; saute 1 minute. Add red pepper, Zinfandel, clam broth, tomato, lemon juice, Creole mustard and sundried tomatoes. Simmer at 230 degrees for 15 minutes. Add parsley, basil and salt. Penne Pasta with Rock Shrimp: In a hot saute pan, place 1 tablespoon olive oil and cook shrimp for 1 to 2 minutes. Add sauce and simmer for 1 minute. Add pasta and cook for another minute. Toss. Serve in a pasta bowl. Top with basil and Parmesan cheese. This recipe yields ?? servings.

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