Pasta Shells With Shrimp, Peas, And Amaretto Cream Sauce
Nutrition
Calories: 1001 kcalCarbohydrates: 74 gProtein: 46 gFat: 72 gSaturated Fat: 45 gCholesterol: 407 mgSodium: 736 mgFiber: 8 gSugar: 11 gVitamin A: 84.5 IUCalcium: 193 mgIron: 16 mg
Ingredients
- 4 quarts water
- 1 tsp salad oil
- 1/2 tsp salt
- 3 cups 8 ounces dry medium-sized macaroni shells
- 1/2 cup butter
- 1/4 cup sliced blanched almonds
- 2 tbsp shallots minced
- 1 lb small shrimp cleaned, peeled, and deveined
- 1/3 cup amaretto di saronno liqueur
- 3 cups heavy cream
- 1/8 tsp cayenne pepper
- 1 dash salt and white pepper to taste
- 1 cup frozen peas
- 1/4 cup parsley chopped
Instructions
- Bring the water to a rapid boil. Add the oil, salt, and shells. Cook the pasta for 10 to 12 minutes, until just tender.
- Melt 1/4 cup of the butter in a sauté pan. Add the almonds and sauté for 2 minutes over low heat, until light golden brown. Do not allow them to scorch. Drain and set aside.
- Melt the remaining 1/4 cup butter in another sauté pan. Add the shallots and sauté over medium heat for 2 minutes. Add the shrimp and sauté for 4 to 6 minutes, until pink and cooked through.
- Add the Amaretto and then the cream to the pan. Bring to a boil and simmer for 8 minutes, or until the sauce is thick and creamy. Add the cayenne, salt, white pepper, and peas, and heat for 1 minute. Remove from the heat.
- Add the cooked pasta and toss all together. Garnish each serving with sautéed almonds and parsley.