Shrimp Valentine
- 3 cups Cooked Pasta, Penne Is Wonderful
- 18 pieces Shrimp, Peeled And De-veined
- 3 Tablespoons Butter
- 1 Tablespoon Chopped Garlic
- 1/2 cups Sake
- 2 Tablespoons Freshly Squeezed Lime Juice
- 1 pinch Thyme
- 1/4 teaspoons Salt
- 2 Tablespoons Chopped Cilantro
- 1 Tablespoon Cornstarch, With 1 Teaspoon Sake To Moisten
- 1/2 cups Gorgonzola Cheese, Crumbled
- Put a nicely salted pot of water on to boil for the pasta.
- While its heating, peel/de-vein your shrimp if you have to.
- Chop the garlic and cilantro, and make the sake/cornstarch mixture.
- Toss the pasta in to cook (I often do a full 12-oz bag of penne and ignore the 3 cup measure, and its still saucy enough for us).
- On to the good stuff.
- Heat butter in a large skillet.
- Add garlic.
- Saute for just a minute till the garlic starts to smell delightful.
- Add shrimp, and saute till pink, but just slightly undercooked.
- Remove shrimp from pan.
- Add all other ingredients, except for cornstarch mixture and cheese.
- Bring mixture to a boil.
- Add cornstarch mixture to thicken, stirring or whisking constantly.
- Add shrimp back in, along with the (hopefully by now) cooked pasta, and remove from the heat.
- Toss in the gorgonzola just before serving, so its slightly gooey but not fully melted.
- Serve with a light green salad and a simple steamed vegetable.
shrimp, butter, garlic, sake, freshly squeezed lime juice, thyme, salt, cilantro, cornstarch, gorgonzola cheese
Taken from tastykitchen.com/recipes/main-courses/shrimp-valentine/ (may not work)