There's this nice Italian restaurant in downtown Bethesda, MD called Olazzo's. Mmm Mmm, Mmm. If you know me well, then you know Italian is my favorite. My friend suggested I have their Shrimp Rose dish over a year ago. I tasted it, and it was just alright. But I had it at another restaurant called Mama Lucia's and it was the bomb! Well, I tried it at home, and it was just OK, I made some mistakes, biggest thing was I was missing the cream, and some tomato paste to thicken. I think I tweaked it correctly, you'll have to try it and let me know. This one is under construction, so I'm gonna need ya'll to try it, play with it a little bit, and post some comments about it. By the way, I had some at Olazzo's for lunch today, and it was WONDERFUL! I think I may have the science down, with my own little twist to it. Enjoy!
Shrimp Rosė
Yield 6 Servings
1 box Penne Pasta
2 lbs Shrimps, peeled and deveined
2 tbs Shallots
2 tbs Garlic
1 c Rosė Wine
1 tsp Basil fresh, minced
1 tsp Parsley (fresh flat leaf) minced
1 can Petite diced tomatoes
½ c Heavy Cream
3 tbs butter
1 c Romano Cheese (or Parmesan)
2 tbs Tomato Paste
1 tsp salt
½ tsp Black Pepper
1 tsp of Italian Season (dried herbs)
½ tsp old bay season
1. Boil about 3 quarts of water, with 1 tsp of salt. Cook Penne Pasta aldente, while putting together main ingredients.
2. Melt butter over medium heat in a large sauté pan. Add garlic and shallots, and cook until soft.
3. Turn the heat to medium high, and add Shrimp. Saute until pink, but not cooked all the way through. Add the wine and reduce by 3rd. Add diced tomatoes, reduce by 3rd.
4. Add herbs, and cream, tomato paste, salt, pepper, old bay and season all, mix well. Bring to a boil, and then reduce to a simmer. Simmer for 10-15 minutes, or until sauce is thickened.
5. Add cooked pasta to the shrimp and sauce and mix well.
Top with cheese, and serve immediately.
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Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning & Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
301-326-7555
"All things are possible through Christ who strengthens me"!
About Me
- Angelic Chef
- Chef/Owner Saundra D. Jones, CC was born and raised in Washington, DC, however she ventured to Portland, OR to attend one of the best Culinary Schools in the country, Western Culinary Institute, Le Cordon Bleu. She completed her degree with an Externship at The Grand Hyatt Kauai, on the Island of Kauai, in Hawaii. Chef Jones is well versed on different cultures, and versatile in her style of cooking. She's a master at Soul Food, what she was raised on, but has since mastered all types of cuisine, including American Regional and International Cuisines. Catering and Event planning has been our family for years. We pride ourselves on offering excellent variety, flavor, and most importantly stellar customer service. We'll do our best to create your dream event. We're blessed with a gift to see the big picture, and the art of your special event. We can give you something no other catering company can, versatility and a wide variety of good food. We can plan every aspect of your event, or just provide the food. We can do seated 3-7 course meals, passed Hors d' oeuvres, or a buffet setup. Let us plan your next event, and make sure you tell a friend.
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