New York City Chefs Daily Recipe for 04/19/2002 : Pasta with Shrimp
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Pasta with Shrimp recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 04/19/2002 : Pasta with Shrimp
"Pasta with Shrimp"
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"As we graze it grows"

3 quarts water
4 tablespoons olive oil
4 garlic cloves, thickly sliced
2 bunches green onions, white part and 2 inches of the green tops, cut into 1/4 inch pieces
1/2 pound shrimp (16-20 count), peeled deveined and tail cut off, cut into 3 pieces
1/4 teaspoon red pepper flakes
1/4 cup brandy
1/2 cup Tomato Sauce
1/4 cup Chicken Stock
2 tablespoons whipping cream
4 tablespoons chopped fresh Italian parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound pasta - Tortellini, Penne, or Linguine
4 tablespoons freshly ground Parmigiano Reggiano cheese

Bring the water to a boil in a large pot to cook the pasta.  Heat the oil in a large sauté pan set on medium high heat until sizzling, about 2 minutes.  Add the garlic and onions and cook for 2 - 3 minutes.  Stir in the shrimp and red pepper flakes and cook until the shrimp starts to turn pink, but is not fully cooked, about 2 minutes. Carefully pour the brandy into the pan, stirring up any brown bits from the bottom. Cook for 1 minute. Remove the shrimp from the pan.   Don't overcook the shrimp, it will continue to cook when tossed in the pasta.  Pour in the tomato sauce, chicken stock, cream, parsley, salt and pepper and cook for 5 minutes on medium low heat.  Cook the pasta in the boiling water until just tender, drain and return to pot. Pour the sauce and shrimp over the pasta and cook over medium heat for 3 minutes.  Stir in the cheese and serve.  Serves 4 - 6.
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