2 tablespoons butter
1 tablespoon olive oil
1 pound shelled and deveined (leave tail on) cooked jumbo shrimp
Seasoned salt and garlic pepper to taste
4 garlic cloves, pressed OR minced
3/4 cup cup white wine (Sauvignon Blanc, French Columbard OR other) 1 1/4 cups whipping cream
1/4 cup finely minced fresh parsley
1 to 1 1/2 tablespoons instant blending flour (Wondra)
1 1/2 cups diced fresh tomatoes (squeeze out as much juice as possible prior to chopping tomatoes)
1/3 cup finely chopped fresh basil
1 package (9 ounces) angel hair pasta, cooked, drained and tossed with butter and Parmesan cheese
.
In a large (12-inch) skillet, heat butter and oil over high heat until hot
and bubbly; do not allow to burn. Add shrimp, a sprinkling seasoned salt and
garlic pepper and 1/2 of garlic. Saute, stirring often, 1 to 1 1/2 minutes.
Remove shrimp to a plate, leaving any liquid in skillet. Add wine to skillet
along with remaining garlic. Cook, stirring occasionally, over high heat 2
to 3 minutes to reduce wine a little. Add cream and parsley and continue
cooking, stirring occasionally, over high heat 3 to 4 minutes. Quickly whisk
in flour until smooth and continue whisking until bubbly, cooked and
thickened, about 1 minute. Stir in diced tomatoes and basil. Cook another 1
to 2 minutes. Taste for seasoned salt and garlic pepper and add more, if
necessary. Stir in shrimp. Serve with hot buttered angel hair pasta tossed
with Parmesan cheese.
Makes 2 to 3 servings.