Wednesday, August 31, 2011


Hi everyone, just want you to know book sales are soaring.  Thanks to everyone who is buying or has bought one already.  I am easing into writing a daily recipe.  Here is one I have just developed and I hope you will try it soon.  It got raves at my house.

2 lbs of raw cleaned shrimp
1/4 cup chopped sun dried tomatoes
Olive oil (about 2 to three tablespoons)


3 tabls olive oil
2 to 2 1/2 cups fresh basil (packed)
1/2 cup grated cheese
2 cloves garlic
 1/4 cup walnuts (or pine nuts)
3/4 cup heavy cream
Pinch of salt (the cheese is salty) pepper to taste

1 lb of penne pasta  Cook until al dente ( salt the water)

Make your pesto, put 3 tablespoons olive oil into a blender, add the basil, blend, add the grated cheese and the garlic.  Pulse until well blended.  Add the walnuts and blend.  Slowly add the cream until it makes a nice sauce.  Should be like pancake batter, not too thin.

Cook the pasta just until al dente.

Put the olive oil into a skillet and let it get hot, lower heat a little and add the shrimp and cook just until done.  Don't overcook.  Add the sun dried tomatoes and stir for about a minute.  Remove from heat.

Drain the pasta and pour into a large serving bowl.  Add the shrimp and the sun dried tomatoes.  Toss gently.  Add the creamy pesto, toss and serve hot.

I don't think I need to add:  a glass of white wine is wonderful with this dish, also some grilled ciabatta!

Thanks for stopping in today

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