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    Buffalo Shrimp Pasta & Bleu Cheese Sauce

    Source of Recipe


    List of Ingredients

    10 ounces dry fettuccine or papardelle pasta
    1 Tbsp. olive oil
    3/4 pound medium shrimp, peeled and deveined
    2 cloves garlic, minced or pressed
    1 Tbsp. butter or margarine
    1 Tbsp. Tabasco or to taste
    1/2 tsp. paprika
    3 Tbsp. chopped fresh chives or parsley
    Blue Cheese Sauce

    1/4 cup finely chopped onions
    2 tsp. olive oil
    2 cloves garlic, minced or pressed
    1/2 tsp. sugar
    1 cup half-and-half
    4 ounces (about 1 cup) crumbled blue cheese


    To make the blue cheese sauce, combine the onion, oil, garlic and sugar in a medium saucepan. Cook, stirring, over medium heat until the onion is tender and golden, 3 to 5 minutes. Remove from the heat and stir in the blue cheese until nearly melted. Cover to keep warm and set aside.
    Bring 3 quarts of water to a boil in a large pan over high heat. Stir in the pasta and boil uncovered until tender, 8 to 12 minutes.
    While the pasta cooks, prepare the shrimp. Heat the oil in a wok or large frying pan over high heat. Add the shrimp and cook, stirring occasionally, until nearly pink, about 1 1/2 minutes. Stir in the garlic, butter, and Tabasco and cook until the shrimp is just opaque in the center, about1 1/2 minutes longer. Take from the heat and stir in the paprika; set aside.
    Drain the pasta well and put it in a large bowl. Stir in the warm blue cheese sauce. Gently mix in 2 tablespoons of the chives. Spoon the pasta onto individual plates and sprinkle with remaining chives. Top with the shrimp and sauce and serve.

    Servings per Recipe: 4




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