Subj : Chocolate and Armagnac Sl
To   : Ben Collver
From : Dave Drum
Date : Sun Jan 07 2024 06:13:00

-=> Ben Collver wrote to Dave Drum <=-

 BC>   Re: Chocolate and Armagnac Sl
 BC>   By: Dave Drum to Ben Collver on Sat Jan 06 2024 06:27:00

 DD> You might want to add "Booze" to your categories. Armagnac is a fancy
 DD> brandy - cousin to cognac.

 BC> Thanks for catching that.  I updated my copy of the recipe.

Service with a smile. I am still catching errors in my collected bastch
of recipes.

I collected this one - and as I was putting it into Meal Master format
it shot to the top of my "Round Tuit" list.

I substituted two 14 1/2 oz cans of diced tomatoes w/green chilies for
the cherry/grape tomatoes and the crushed red pepper flakes. Other than
that .... I'll make that again. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp Pasta
 Categories: Seafood, Vegetqables, Pasta, Herbs
      Yield: 5 Servings
 
           Salt
      1 lb Long pasta
      1 lb Large (U20) peeled, deveined
           - shrimp; tails optional
      4 tb Unsalted butter
      3 tb Extra-virgin olive oil
    1/4 c  Thin sliced garlic (7 or so
           - cloves)
      2 pt Cherry or grape tomatoes
    1/4 ts Crushed red pepper; more to
           - taste
    1/2 c  Dry white wine
    1/3 c  Chopped fresh parsley; more
           - to serve
           Lemon zest; to serve
 
  Bring a large pot of salted water to a boil. Add the
  pasta and cook according to the package instructions
  until al dente. Scoop out 1/2 cup of the cooking water,
  then drain the pasta in a colander and return it to the
  pot.
  
  Meanwhile, pat the shrimp dry with a paper towel and
  season with 1/2 teaspoon salt. In a large (12-inch)
  skillet, heat the butter and olive oil over medium heat.
  Add the garlic and cook until lightly golden, 1 to 2
  minutes. Add the tomatoes, crushed red pepper and 1
  teaspoon salt; cook, stirring occasionally, until most
  of the tomatoes have burst, 6 to 8 minutes.
  
  Add the wine and reserved pasta water, bring to a simmer
  and cook for 2 minutes, until slightly reduced. Stir in
  the shrimp and cook until they are just starting to turn
  opaque, about 3 minutes. Pour the sauce and the shrimp
  over the pasta and toss well. Add the parsley and toss
  again.
  
  Transfer the pasta to bowls. Top with the lemon zest and
  more parsley. Sprinkle on more crushed red pepper, if
  desired. Serve immediately.
  
  By: Lidey Heuck
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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